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

For the Parmesan Dijon Sauce:

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

Step 1: Make the sauce by melting butter in a medium saucepan. Whisk in flour and add the chicken bouillon cube. Cook for 1-2 minutes while whisking.

Step 2: Slowly add milk to the saucepan while whisking continuously. Add Dijon mustard and hot sauce if using. Cook and whisk for about 5 minutes until the sauce thickens.

Step 3: Remove the sauce from heat, stir in Parmesan cheese, and season with salt and pepper. Keep warm over low heat.

Step 4: In a large skillet, melt the butter over medium heat.

Step 5: Place one tortilla in the skillet. Layer with one slice of cheese, then ham, and sprinkle with toasted breadcrumbs.

Step 6: Add another slice of cheese, then the sliced chicken breast. Drizzle a couple of spoonfuls of Parmesan Dijon sauce over the chicken.

Step 7: Sprinkle with more breadcrumbs and add a final layer of cheese.

Step 8: Top with another tortilla shell and cook until the bottom tortilla turns golden brown.

Step 9: Carefully flip the quesadilla and cook until the second side is also golden brown and the cheese melts through.

Step 10: Remove from skillet, cut into slices, and serve with the remaining sauce.

Tips & Variations

Use medium heat to cook the quesadilla to ensure the cheese melts properly without burning the tortilla.

Substitute store-bought breaded chicken for the breadcrumbs layer if desired.

Grated cheese can be used instead of sliced cheese for easier melting.

Adjust ingredient quantities based on how filled or cheesy you want your quesadilla.

You can make extra sauce as it pairs well with several quesadillas or other dishes.

Make your own breadcrumbs by processing bread heels in a food processor and baking crumbs at 350°F for about 5 minutes.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the tortilla crisp and ensure the cheese warms through. The Parmesan Dijon sauce can be stored separately in the fridge for up to 3 days and reheated on the stove with a little milk to loosen.

FAQs

Can I use other types of cheese for the quesadilla?

Yes, Swiss and Provolone are traditional, but you can substitute with mozzarella, cheddar, or any melting cheese you prefer.

Is it necessary to make the Parmesan Dijon sauce?

The sauce adds a creamy, tangy flavor that complements the quesadilla, but you can skip it or substitute with your favorite dipping sauce if short on time.