Description
Chicken Cordon Bleu Quesadillas combine tender grilled chicken, savory deli ham, melted Swiss or Provolone cheese, and crispy toasted breadcrumbs inside a golden flour tortilla. Served with a creamy Parmesan Dijon sauce, these quesadillas are an easy and comforting dinner packed with classic Chicken Cordon Bleu flavors.
Ingredients
- 1 8–10-inch flour tortilla
- ¼ cup grilled chicken breast, sliced
- 2–3 slices deli ham
- 4 slices Swiss or Provolone cheese
- 2 tablespoons toasted breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 1 chicken bouillon cube
- 1 tablespoon Dijon mustard
- Dash of hot sauce, optional
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Prepare the Parmesan Dijon sauce first. Melt 2 tablespoons of butter in a small saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Add the chicken bouillon cube and continue cooking until the sauce begins to thicken.
- Stir in the Dijon mustard, optional hot sauce, and freshly grated Parmesan cheese.
- Season with salt and pepper to taste. Reduce the heat to low and keep the sauce warm while preparing the quesadilla.
- Lay the flour tortilla flat and arrange the sliced grilled chicken breast, deli ham, and Swiss or Provolone cheese over one half of the tortilla.
- Sprinkle the toasted breadcrumbs evenly over the cheese and filling.
- Fold the tortilla in half to enclose the filling.
- Brush the outside of the quesadilla with melted butter.
- Heat a skillet or griddle over medium heat and place the quesadilla in the pan.
- Cook for 2–4 minutes per side, carefully flipping once, until the tortilla is golden brown and crisp and the cheese is completely melted.
- Remove from the skillet and let rest for 1–2 minutes before slicing into wedges.
- Serve warm with the creamy Parmesan Dijon sauce for dipping or drizzling.
Notes
- Use fully cooked grilled chicken breast for a quick and easy preparation.
- Swiss cheese gives the quesadillas a classic Chicken Cordon Bleu flavor, while Provolone creates a slightly milder and creamier result.
- Make sure the skillet is not too hot so the tortilla browns without burning before the cheese melts.
- Toast the breadcrumbs before adding them for extra crunch and texture.
- Freshly grated Parmesan melts more smoothly into the Dijon sauce.
- Add hot sauce to the sauce for a subtle spicy kick.
- Allow the quesadilla to rest briefly before cutting so the melted cheese stays inside.
- Serve immediately for the best combination of crispy tortilla, melted cheese, and creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American