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.
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 of hot sauce (optional)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 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.
- Prepare the quesadilla skillet: Melt butter in a large skillet over medium heat to ensure even cooking.
- Layer the first tortilla: Place one tortilla shell into the skillet, allowing it to warm slightly.
- Add a cheese layer: Lay one layer of sliced cheese evenly over the tortilla to help bind other ingredients.
- Add ham: Arrange 2 to 3 slices of deli ham over the cheese layer.
- Sprinkle breadcrumbs: Evenly sprinkle 2 tablespoons of toasted breadcrumbs over the ham for added texture.
- Add another cheese layer: Place another layer of sliced cheese atop the breadcrumbs for gooeyness.
- Layer grilled chicken: Add the sliced grilled chicken breast evenly over the cheese.
- Drizzle sauce: Spoon a couple of tablespoons of the warm Parmesan Dijon sauce over the chicken layer.
- Sprinkle more breadcrumbs: Lightly add more breadcrumbs on top of the sauce for crunch.
- Add a final cheese layer: Cover the breadcrumbs with another layer of cheese to help seal the quesadilla.
- Top with second tortilla: Place the remaining tortilla shell on top, pressing down gently.
- Cook one side: Let the quesadilla cook until the bottom tortilla is golden brown and cheese starts melting.
- Flip and cook: Carefully flip the quesadilla and continue cooking until the other side is golden brown and fillings are heated through.
- 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
