Introduction

Chicken Cordon Bleu Quesadillas bring a delicious twist to a classic dish by combining tender grilled chicken, savory ham, and melty cheese inside a crispy tortilla. Topped with a creamy Parmesan Dijon sauce, this recipe is perfect for a satisfying lunch or dinner that’s quick to make and full of flavor.

Chicken Cordon Bleu Quesadillas Recipe - Recipe Image

Ingredients

1 flour tortilla (8-10 inch)

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

Step 1: Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in 1 tablespoon flour and crumble in the chicken bouillon cube. Cook for 1-2 minutes, stirring constantly, to form a roux.

Step 2: Slowly whisk in 1 cup milk, stirring continuously to prevent lumps. Add 1 tablespoon Dijon mustard and a dash of hot sauce if desired. Cook and whisk for about 5 minutes until the sauce thickens.

Step 3: Remove the sauce from heat and stir in ½ cup freshly grated Parmesan cheese. Season with salt and pepper to taste, then keep warm on low heat.

Step 4: In a large skillet, melt 2 tablespoons melted butter over medium heat. Heat the pan until hot but not smoking.

Step 5: Place one flour tortilla in the skillet. Layer one slice of cheese, the ham slices, sprinkle with toasted breadcrumbs, add another slice of cheese, then the sliced grilled chicken. Drizzle a couple of spoonfuls of the warm Parmesan Dijon sauce, sprinkle more breadcrumbs, add a final slice of cheese, and top with the second tortilla shell.

Step 6: Cook on medium heat until the bottom tortilla is golden brown and the cheese begins to melt, about 3-4 minutes. Carefully flip the quesadilla and cook the other side until golden brown and heated through, another 3-4 minutes.

Step 7: Remove the quesadilla from the skillet, cut into slices, and serve immediately with the remaining Parmesan Dijon sauce on the side.

Tips & Variations

Use Swiss cheese for a traditional flavor or Provolone for a milder taste. You can also try Gruyère for a nuttier note.

For a crispier texture, toast the breadcrumbs lightly before adding them to the quesadilla.

To make it spicier, increase the amount of hot sauce or add some thinly sliced jalapeños inside.

If you don’t have grilled chicken, rotisserie chicken or leftover cooked chicken works well too.

FAQs

Can I make the sauce ahead of time?

Yes, the Parmesan Dijon sauce can be prepared a day in advance. Reheat it gently over low heat before assembling the quesadilla, adding a splash of milk if it thickens too much.

What can I use instead of chicken bouillon cube?

If you don’t have a chicken bouillon cube, you can substitute with ½ teaspoon of chicken bouillon powder or a small amount of chicken broth concentrate. Alternatively, skip it and season the sauce well with salt and pepper.