Description
Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken, ham, and Swiss cheese with a creamy Parmesan Dijon sauce, all melted inside crispy flour tortillas for a delicious and unique twist on traditional quesadillas.
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
- Prepare the Parmesan Dijon Sauce: In a medium-sized saucepan, melt the butter over medium heat. Whisk in the flour and the chicken bouillon cube, cooking for 1-2 minutes to develop a roux. Slowly whisk in the milk to prevent lumps. Add 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, stir in the freshly grated Parmesan cheese, and keep the sauce warm on low heat.
- Heat Butter in Skillet: In a large skillet, melt the remaining melted butter over medium heat ensuring it doesn’t get too hot to prevent burning.
- Assemble the Quesadilla: Place one tortilla in the skillet. Layer with one slice of cheese, followed by slices of ham, a sprinkle of toasted breadcrumbs, another slice of cheese, sliced grilled chicken, a couple of spoonfuls of the Parmesan Dijon sauce, more toasted breadcrumbs, and a final layer of cheese. Top with another tortilla shell.
- Cook the Quesadilla: Cook the quesadilla on medium heat until the bottom tortilla turns golden brown, and the cheese begins to melt. Carefully flip the quesadilla and cook the other side until it is also golden brown and the fillings are thoroughly warmed and melted inside.
- Serve: Remove the quesadilla from the skillet, cut into slices, and serve hot with the remaining Parmesan Dijon sauce on the side for dipping.
Notes
- Cook over medium heat to allow cheese to melt thoroughly without burning the tortilla.
- Store-bought breaded chicken can be used instead of breadcrumbs for added crunch.
- Grated cheese can replace sliced cheese for ease of assembly and better melting.
- Ingredient quantities can be adjusted depending on quesadilla size and personal preference.
- The sauce recipe yields enough for multiple quesadillas; feel free to make as many quesadillas as desired.
- To make your own breadcrumbs, pulse bread heels in a food processor until crumbly, then bake at 350°F for about 5 minutes until toasted.
