Hot Honey Crispy Chicken Sheetpan Quesadillas Recipe
These Hot Honey Crispy Chicken Sheetpan Quesadillas are a quick and flavorful weeknight dinner. Juicy, seasoned chicken and melted mozzarella cheese are folded into soft tortillas and baked to crispy perfection on a sheet pan. Served with a spicy and tangy hot honey sour cream dip, this dish combines savory, sweet, and spicy flavors for a crowd-pleasing meal that’s easy to prepare and perfect for sharing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 quesadillas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Chicken Filling
- 2 tablespoons avocado oil, divided, plus more as needed
- 1 pound skinless boneless chicken thighs, chopped into small pieces
- 1/4 cup finely chopped yellow onion
- 1 packet taco seasoning (about 1 ounce)
Quesadillas
- 8 (8-inch) soft tortillas
- 2 cups shredded creamy mozzarella cheese
Hot Honey Dip
- 3/4 cup sour cream
- 3 tablespoons hot honey
- 2 teaspoons chili powder
- 1/2 lime, juiced
- 1/4 teaspoon cayenne pepper (optional)
Garnish
- Fresh cilantro leaves
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil or parchment paper and lightly coat it with 1 tablespoon of olive oil to prevent sticking and help crisp the quesadillas.
- Cook the Chicken Mixture: In a skillet over medium heat, combine the chopped chicken, finely chopped yellow onion, and taco seasoning. Cook until the onions are soft and the chicken is cooked through, about 7-10 minutes, stirring occasionally to prevent burning. Once cooked, remove the skillet from heat.
- Assemble the Quesadillas: Spoon about 1/2 cup of the chicken mixture evenly onto half of each tortilla. Sprinkle approximately 1/4 cup of shredded mozzarella cheese over the chicken on each tortilla. Fold each tortilla in half to form a half-moon shape, creating the quesadilla. Place the assembled quesadillas on the prepared baking sheet.
- Brush and Bake: Brush the tops of the quesadillas with the remaining 1 tablespoon of avocado oil to help achieve a crispy, golden-brown exterior. Bake them in the preheated oven for 10 to 15 minutes, flipping halfway through, until they are lightly browned, toasted, and crisp around the edges.
- Prepare the Hot Honey Dip: While the quesadillas bake, whisk together the sour cream, hot honey, chili powder, lime juice, and optional cayenne pepper in a bowl until well combined. This dip adds a creamy, spicy, and slightly sweet flavor that complements the quesadillas perfectly.
- Serve: Once baked, remove the quesadillas from the oven and serve immediately, accompanied by the hot honey dip and garnished with fresh cilantro leaves for a pop of color and freshness.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs offer more juiciness and flavor.
- If you like extra heat, increase the cayenne pepper or add extra chili powder to the dip.
- For a crispier quesadilla, you can use a cast-iron skillet and toast on the stovetop before baking for added texture.
- Leftover quesadillas can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results.
- Use gluten-free tortillas to make this recipe gluten-free.
Keywords: hot honey, crispy chicken, quesadillas, sheet pan, easy dinner, spicy dip, weeknight meal, Mexican-inspired
