# How-To:
01 - Heat olive oil in a large skillet over medium-high heat. In a bowl, toss the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Add chicken to the hot skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and fully cooked through.
02 - In a small bowl, whisk together honey and hot sauce until well combined. Pour the glaze over the cooked chicken in the skillet, tossing thoroughly to coat every piece evenly. Remove from heat and keep warm.
03 - In a medium bowl, combine sour cream, finely chopped jalapeños, lime juice, and salt. Stir until fully incorporated. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
04 - Lay a flour tortilla flat on a clean surface. Sprinkle approximately 1/8 of the combined cheddar and Monterey Jack cheeses over one half of the tortilla. Top with a portion of the hot honey chicken, then add a small layer of additional cheese. Fold the tortilla in half to encase the filling.
05 - Heat a clean skillet over medium heat and add a small amount of butter, allowing it to melt and coat the surface. Place folded quesadilla in the pan and cook for 2-3 minutes per side until golden brown and cheese is completely melted. Transfer to a cutting board and let rest for 1 minute before slicing into wedges.
06 - Cut quesadillas into triangular wedges. Arrange on serving plates and drizzle with jalapeño cream sauce or serve sauce on the side for dipping. Garnish with freshly chopped cilantro and lime wedges if desired.
