Description
Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken, ham, and Swiss cheese with a creamy Parmesan Dijon sauce, all melted between crispy tortillas. This recipe offers a delicious twist on traditional quesadillas by incorporating savory deli meats and a rich, tangy sauce that elevates the dish for a satisfying meal or snack.
Ingredients
Scale
Quesadillas:
- 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
Parmesan Dijon Sauce:
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 1 chicken bouillon cube
- 1 tablespoon Dijon mustard
- Dash hot sauce (optional)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Make the sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and add the chicken bouillon cube, cooking for 1-2 minutes to form a roux. Slowly whisk in the milk, then add Dijon mustard and hot sauce if using. Continue whisking and cooking for about 5 minutes until the sauce thickens. Remove from heat and stir in the grated Parmesan cheese. Keep the sauce warm over low heat.
- Prepare the skillet: Melt butter in a large skillet over medium heat to ensure even cooking and prevent sticking.
- Assemble the quesadilla: Place one tortilla shell in the skillet. Layer one slice of cheese evenly over the tortilla, followed by the sliced ham, sprinkling toasted breadcrumbs on top. Add another slice of cheese, a layer of sliced grilled chicken, and drizzle with a couple spoonfuls of the Parmesan Dijon sauce. Sprinkle more breadcrumbs, add another slice of cheese, and top with a second tortilla shell.
- Cook the quesadilla: Cook until the bottom tortilla is golden brown, about 3-4 minutes. Carefully flip and continue cooking until the other side is browned and the cheese is melted, approximately another 3-4 minutes.
- Serve: Remove from skillet, cut into slices, and serve immediately with the remaining Parmesan Dijon sauce on the side for dipping.
Notes
- Cook quesadillas over medium heat to allow the cheese to melt fully without burning the tortillas.
- Store-bought breaded chicken can be used instead of adding breadcrumbs for convenience.
- Grated cheese may be used instead of sliced cheese, depending on preference.
- Ingredient quantities can be adjusted depending on desired filling amounts.
- The sauce recipe yields enough for several quesadillas, making it easy to prepare multiple servings.
- To make homemade breadcrumbs, process bread heels in a food processor until crumbly and bake at 350°F (175°C) for about 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Chicken Cordon Bleu, Quesadilla, Mexican-American Fusion, Grilled Chicken, Ham, Swiss Cheese, Parmesan Dijon Sauce, Toasted Breadcrumbs
