Healthy Honey Mustard Chicken Quesadilla

Growing up, quesadillas at our house meant just cheese and tortillas. That’s what my mom always made – quick, simple, and definitely kid-approved. But one day, while staring at some leftover chicken in the fridge, I had this random thought: “What if I added honey mustard?”

Turns out, this random kitchen experiment became one of our family’s favorite dinner fixes. The combo of sweet honey, tangy mustard, and melted cheese just works – and it’s just as easy as those basic quesadillas my mom used to make. Who knew straying from the classic recipe could lead to something so good?

What Kind of Apple Should I Use?

While this recipe suggests Envy apples, you’ve got plenty of options that’ll work great in these quesadillas. Sweet-tart apples like Honeycrisp, Fuji, or Pink Lady are excellent choices since they hold their shape well when cooked and won’t turn mushy. These varieties also offer a nice balance of sweetness and acidity that pairs really well with the honey mustard and chicken. When picking your apple, look for one that feels firm and heavy for its size, with no soft spots or bruising. Just remember to slice it thinly so it cooks evenly and doesn’t make your quesadilla too bulky.

Options for Substitutions

This quesadilla recipe is pretty flexible and you can make several easy swaps:

• Apple: Any crisp apple works great here – try Honeycrisp, Gala, or Fuji. If you’re not an apple fan, you could use sliced pears or even skip the fruit altogether.
• Sweet onion: Regular yellow or white onions work just fine in place of sweet onions. Red onions can add a nice pop of color too!
• Low-carb tortillas: Feel free to use any type of tortilla you prefer – corn, flour, or whole wheat all work well. Just keep in mind that corn tortillas are smaller, so you might need more of them.
• Pulled chicken: While rotisserie chicken is super convenient, you can use any cooked chicken – grilled, baked, or even canned chicken in a pinch. Turkey works great too!
• Cheddar cheese: Most melting cheeses work well here – try Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend.
• Honey mustard: If you don’t have honey mustard, mix 2 tablespoons regular mustard with 2 tablespoons honey. Dijon mustard will give it a bit more kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making quesadillas is getting that perfect golden-brown crisp without burning the tortilla – keep your heat on medium and resist the urge to crank it up, as the filling needs time to warm through and the cheese needs to melt properly. A common error is overstuffing the tortillas, which leads to filling spilling out and uneven cooking – stick to a thin, even layer of ingredients and leave a small border around the edges. For the crispiest results, avoid using too much honey mustard sauce which can make the tortillas soggy – instead, spread a thin layer and serve extra sauce on the side for dipping. When cooking the apple and onion mixture, make sure to slice them thinly and cook until just tender but not mushy, as this will give your quesadilla the perfect texture contrast while maintaining the distinct flavors of each ingredient.

What to Serve With Honey Mustard Chicken Quesadillas?

These sweet and tangy quesadillas pair really well with simple sides that balance out their rich flavors. A fresh Mexican-style coleslaw with lime juice and cilantro makes a perfect crunchy side dish, while black beans with a touch of cumin provide a hearty complement to the meal. For a lighter option, try serving them with a simple mixed green salad topped with avocado and a squeeze of lime, or whip up some roasted corn with a sprinkle of chili powder. You might also want to set out some extra honey mustard sauce for dipping – trust me, you’ll want it!

Storage Instructions

Keep Fresh: Once cooled, wrap your leftover quesadillas in aluminum foil or place them in an airtight container. They’ll stay good in the fridge for up to 3 days. Just keep in mind that the tortillas might soften a bit over time, but the flavors will still be there!

Make Ahead: You can prep all the filling ingredients ahead of time and store them separately in the fridge. The chicken mixture with honey mustard will keep for 2-3 days, making it super easy to assemble fresh quesadillas whenever you’re ready to eat.

Warm Up: To get that crispy texture back, skip the microwave and pop your leftover quesadilla in a skillet over medium heat for 2-3 minutes per side. A toaster oven works great too – just heat it at 350°F for about 5 minutes until the cheese gets melty again.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

• 1 apple (such as an envy apple)
• 1 sweet onion (like a realsweet sweet onion)
• 1 jalapeno pepper (seeds optional for less heat)
• 4 low-carb tortillas
• 1 cup pulled chicken (rotisserie recommended)
• 1/4 cup shredded cheddar
• 1/2 tablespoon olive oil (extra virgin preferred)
• 1/4 cup no-sugar-added honey mustard

Step 1: Prepare the Onion Mixture

Heat oil in a skillet over medium heat.

Slice an onion and add it to the skillet, stirring well to ensure all the onion slices are coated with the oil.

While the onions are cooking, dice the apple and jalapeno.

Step 2: Cook Apples and Jalapenos with Onion

Allow the onions to cook down until they begin to caramelize.

Once they reach this stage, add the diced apple and jalapeno to the skillet.

Stir everything together to combine the flavors.

Step 3: Assemble the Quesadillas

Lay a tortilla flat and cut from the center to the edge, creating a single incision.

In the quarter directly below the cut, add cooked shredded chicken.

In the next quarter, add a portion of cheese.

In the quarter above the cheese, add the caramelized onion, apple, and jalapeno mixture.

Finally, in the last quarter, spread honey mustard.

Step 4: Fold the Tortilla

Begin folding the tortilla by first folding the honey mustard section over the caramelized onion mixture.

Next, fold that combined section over the cheese quarter.

Lastly, fold this stacked portion over the chicken section, creating a neat, layered triangle.

Step 5: Cook the Quesadillas

Repeat the assembling and folding process with all the tortillas.

Heat olive oil or butter in a skillet over medium heat.

Place a folded quesadilla in the skillet and cook it for approximately 3 minutes on each side.

This will brown the tortilla, crisp it up, and ensure the cheese melts inside.

Step 6: Serve the Quesadillas

Once cooked, remove the quesadilla from the skillet and let it cool slightly before serving.

Repeat with the remaining quesadillas, and enjoy your delicious homemade meal!