Ingredients
Scale
Gathering ingredients for this dish is like laying out the elements of a story—each one essential and full of character.
- 2 cups cooked chicken, shredded (leftover roast chicken works beautifully)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup hot honey (store-bought or homemade, your choice)
- 1/4 cup sour cream
- 8 large flour tortillas
- 2 tablespoons butter
- 1 teaspoon smoked paprika (for a touch of warmth)
- Salt and pepper, to taste
Feel free to substitute the cheddar and mozzarella with your favorite cheeses. I’ve used a sharp Devonshire cheddar in the past, which adds a delightful tang.
Instructions
- Start by warming a skillet over medium heat. Melt a tablespoon of butter until it bubbles gently, like the sound of rain on our cottage roof back in Devon.
- In a small bowl, mix the shredded chicken with smoked paprika, salt, and pepper. This step infuses the chicken with a little extra kick.
- Lay a tortilla flat on a cutting board and sprinkle half of it with a mix of cheddar and mozzarella. Add a layer of the seasoned chicken, drizzle with hot honey, and top with a dollop of sour cream.
- Fold the tortilla in half and gently press down. Transfer it to the skillet and cook for 3-4 minutes on each side, until the tortilla is golden and the cheese has melted into gooey perfection.
- Repeat with the remaining tortillas and filling. As you cook, keep the finished quesadillas warm in the oven set to a low temperature.
- Slice the quesadillas into wedges and serve hot, letting the cheese stretch and pull as you take your first bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
