Description
These honey lime chicken quesadillas combine sweet honey, zesty lime, and perfectly seasoned chicken in crispy tortillas with melted cheese. A restaurant-quality meal ready in just 30 minutes that’s perfect for busy weeknights or entertaining guests.
Ingredients
- For the Honey Lime Chicken Marinade:
- 2 pounds boneless, skinless chicken thighs (or chicken breasts, pounded to even thickness)
- 1/3 cup honey (preferably raw, local honey)
- 1/4 cup fresh lime juice (about 3–4 limes)
- 2 tablespoons lime zest (from the same limes)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
- For the Quesadilla Assembly:
- 8 large flour tortillas (burrito-size, about 10–12 inches)
- 3 cups shredded Mexican cheese blend (or equal parts Monterey Jack and mild cheddar)
- 1 medium red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons butter (for cooking)
- 2 tablespoons vegetable oil (for cooking)
Instructions
- Prepare the Honey Lime Marinade: In a medium bowl, whisk together honey, fresh lime juice, lime zest, minced garlic, olive oil, cumin, chili powder, paprika, salt, and pepper. Let marinade sit for 5 minutes to allow spices to bloom.
- Marinate and Cook the Chicken: Place chicken thighs in a large zip-top bag. Pour two-thirds of marinade over chicken, reserving remainder. Marinate for 20 minutes at room temperature or up to 4 hours refrigerated. Heat large skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Rest 5 minutes, then slice into thin strips.
- Prepare Vegetables: In same skillet, quickly sauté bell peppers and onions for 2-3 minutes until slightly softened but still crisp.
- Assemble Quesadillas: On half of each tortilla, layer cheese, sliced honey lime chicken, sautéed vegetables, and more cheese. Brush reserved marinade lightly over chicken. Fold tortillas in half.
- Cook Quesadillas: Heat large skillet over medium heat with butter and oil. Cook quesadillas 3-4 minutes per side until golden brown and cheese is melted. Don’t overcrowd pan.
- Serve: Let rest 1-2 minutes, then cut into wedges. Serve immediately with desired garnishes.
Notes
Pro Tips:
- Use freshly grated cheese for better melting
- Don’t overstuff quesadillas to prevent spillage
- Cook on medium heat to prevent burning honey in marinade
- Can substitute chicken breasts but pound to even thickness
Make-Ahead: Marinate chicken up to 4 hours ahead. Cook chicken and vegetables up to 3 days in advance. Assemble quesadillas up to 4 hours before cooking.
Storage: Refrigerate leftovers up to 3 days. Freeze cooked quesadillas up to 3 months. Reheat in skillet for best texture.
- Prep Time: 20
- Cook Time: 15
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 12g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
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