Description
Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken cordon bleu with a crispy, cheesy quesadilla. Tender grilled chicken, savory ham, Swiss or Provolone cheese, and a rich Parmesan Dijon sauce are layered between two flour tortillas, then skillet-cooked until golden and melty. This easy-to-make dish offers a delicious fusion of creamy, crispy, and savory tastes perfect for a comforting lunch or dinner.
Ingredients
Scale
Quesadilla
- 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 butter (for cooking quesadilla)
- 1 additional flour tortilla (to top the quesadilla)
Parmesan Dijon Sauce
- 2 tablespoons melted butter
- 1 tablespoon flour
- 1 chicken bouillon cube
- 1 cup milk
- 1 tablespoon Dijon mustard
- Dash of hot sauce (optional)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Make the sauce: Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in 1 tablespoon flour and crumble in the chicken bouillon cube, cooking for 1-2 minutes to form a roux.
- Add milk and seasonings: Slowly whisk in 1 cup milk, stirring continuously to avoid lumps. Add 1 tablespoon Dijon mustard and a dash of hot sauce if desired. Continue cooking and whisking for about 5 minutes until thickened.
- Finish the sauce: Remove the sauce from heat. Stir in ½ cup freshly grated Parmesan cheese and season with salt and pepper to taste. Keep the sauce warm on low heat.
- Prepare skillet for quesadilla: Melt 2 tablespoons butter in a large skillet over medium heat, ensuring the pan is hot but not too hot to avoid burning.
- Assemble the quesadilla: Place one tortilla in the skillet. Layer one slice of cheese, then ham slices, sprinkle with toasted breadcrumbs, add another slice of cheese, then sliced grilled chicken, drizzle a couple spoonfuls of the warm Parmesan Dijon sauce, sprinkle more breadcrumbs, add a final slice of cheese, and top with the second tortilla.
- Cook the quesadilla: Cook on medium heat until the bottom tortilla is golden brown and 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.
- Serve: Remove from the skillet, cut into slices, and serve immediately with remaining Parmesan Dijon sauce on the side.
Notes
- Use Swiss cheese for a more traditional cordon bleu flavor, or Provolone for a milder taste.
- To save time, use leftover grilled chicken or rotisserie chicken instead of grilling fresh.
- Adjust the amount of hot sauce in the sauce to your preferred heat level.
- To make the quesadilla crispier, press it slightly with a spatula while cooking.
- Serve with a light salad or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: Chicken Cordon Bleu, Quesadilla, Parmesan Dijon Sauce, Grilled Chicken, Ham, Swiss Cheese, Easy Lunch Recipe
