Chicken Cordon Bleu Quesadillas Recipe

Introduction

Chicken Cordon Bleu Quesadillas are a delightful fusion of classic flavors wrapped in a crispy, golden tortilla. Filled with tender chicken, ham, melted cheese, and topped with a rich Parmesan Dijon sauce, this dish is perfect for a satisfying meal or an impressive appetizer.

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

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

1. Step 1: To make the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and add the chicken bouillon cube, cooking for 1-2 minutes while stirring.
2. Step 2: Slowly add the milk while whisking constantly. Stir in Dijon mustard and hot sauce (if using). Continue cooking and whisking for about 5 minutes until the sauce thickens.
3. Step 3: Remove the sauce from heat and stir in the grated Parmesan cheese. Keep warm over low heat.
4. Step 4: Melt butter in a large skillet over medium heat.
5. Step 5: Place one tortilla in the skillet. Layer with one slice of cheese, then ham, sprinkle with toasted breadcrumbs, add another slice of cheese, layer with sliced chicken, drizzle with a couple spoonfuls of the Parmesan Dijon sauce, sprinkle more breadcrumbs, then add another slice of cheese.
6. Step 6: Top with a second tortilla shell. Cook until the bottom tortilla is golden brown, then carefully flip and cook the other side until browned and cheese melts.
7. Step 7: Remove from skillet, cut into slices, and serve with the remaining sauce on the side.

Tips & Variations

• Cook the quesadilla over medium heat to ensure the cheese melts fully without burning the tortillas.
• Use store-bought breaded chicken breasts as a shortcut instead of adding breadcrumbs yourself.
• Grated cheese can be used in place of sliced cheese for easier layering.
• Feel free to adjust ingredient quantities depending on how stuffed you want your quesadilla.
• Make extra sauce to serve with multiple quesadillas or to dip as desired.
• To make your own breadcrumbs, pulse bread heels in a food processor and bake at 350°F (175°C) for about 5 minutes until toasted.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the tortillas crispy and the filling warm. The Parmesan Dijon sauce can be stored separately and gently warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Gruyère, mozzarella, or cheddar can be great alternatives to Swiss or Provolone, depending on your taste preference.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free tortillas and substitute the regular flour in the sauce with a gluten-free flour blend. Make sure your breadcrumbs are also gluten-free or omit them entirely.

Chicken Cordon Bleu Quesadillas Recipe

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★★★★★

4.5 from 107 reviews

• Author: Lily
• Total Time: 30 minutes
• Yield: 1 quesadilla 1x

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Description

Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken, ham, and Swiss cheese in a crispy, golden tortilla. Served with a creamy Parmesan Dijon sauce, these quesadillas offer a delicious twist on a beloved comfort food, perfect for a quick dinner or a hearty snack.

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Ingredients

Scale 1x2x3x

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 of hot sauce (optional)
• ½ cup freshly grated Parmesan cheese
• Salt and pepper to taste

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Instructions

1. Make the sauce: Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour and add the chicken bouillon cube, cooking for 1-2 minutes to form a roux base. Slowly pour in the milk, whisking constantly to avoid lumps. Stir in the Dijon mustard and a dash of hot sauce if desired. Continue whisking and cooking for about 5 minutes until the sauce thickens. Remove from heat and stir in grated Parmesan cheese. Keep warm on low heat.
2. Prepare the quesadilla skillet: Melt butter in a large skillet over medium heat to ensure even cooking.
3. Layer the first tortilla: Place one tortilla shell into the skillet, allowing it to warm slightly.
4. Add a cheese layer: Lay one layer of sliced cheese evenly over the tortilla to help bind other ingredients.
5. Add ham: Arrange 2 to 3 slices of deli ham over the cheese layer.
6. Sprinkle breadcrumbs: Evenly sprinkle 2 tablespoons of toasted breadcrumbs over the ham for added texture.
7. Add another cheese layer: Place another layer of sliced cheese atop the breadcrumbs for gooeyness.
8. Layer grilled chicken: Add the sliced grilled chicken breast evenly over the cheese.
9. Drizzle sauce: Spoon a couple of tablespoons of the warm Parmesan Dijon sauce over the chicken layer.
10. Sprinkle more breadcrumbs: Lightly add more breadcrumbs on top of the sauce for crunch.
11. Add a final cheese layer: Cover the breadcrumbs with another layer of cheese to help seal the quesadilla.
12. Top with second tortilla: Place the remaining tortilla shell on top, pressing down gently.
13. Cook one side: Let the quesadilla cook until the bottom tortilla is golden brown and cheese starts melting.
14. Flip and cook: Carefully flip the quesadilla and continue cooking until the other side is golden brown and fillings are heated through.
15. Serve: Remove from skillet, slice into wedges, and serve with remaining Parmesan Dijon sauce.

Notes

• Cook quesadillas over medium heat to allow cheese to melt thoroughly without burning the tortilla.
• Store-bought breaded chicken can be used as a substitute for using breadcrumbs.
• Grated cheese may be used instead of sliced cheese to speed up melting.
• Adjust ingredient quantities based on desired quesadilla size and filling amount.
• The Parmesan Dijon sauce recipe yields enough to serve several quesadillas; feel free to make multiple batches.
• Homemade breadcrumbs can be made by processing bread heels in a food processor and baking crumbs at 350°F for about 5 minutes for crispness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Chicken Cordon Bleu, Quesadilla, Parmesan Dijon Sauce, Grilled Chicken, Ham, Swiss Cheese, Comfort Food, Quick Dinner