Chicken Cordon Bleu Quesadillas

Chicken Cordon Bleu Quesadillas bring all the comforting flavors of the classic dish together in a fast handheld form perfect for busy days or a fun twist on lunch. You still get those layers of smoky ham melted Swiss or Provolone creamy Parmesan sauce crunchy breadcrumbs and juicy chicken packed between golden toasty tortillas.

My family instantly declared these a favorite the very first time I made them for a lazy Sunday lunch. Now they are my last minute answer whenever someone says they are craving something cheesy and hearty.

Ingredients

• Flour tortillas: Choose large soft tortillas about eight to ten inches across for best folding and browning
• Grilled chicken breast: Thinly sliced or shredded keeps the quesadilla packed with protein Use freshly cooked or high quality rotisserie chicken for the best flavor
• Deli ham: Opt for thin sliced and gently smoky or mildly sweet ham Look for ham that is fresh and not overly processed
• Swiss or Provolone cheese: Both melt easily and bring that classic cordon bleu taste If using sliced cheese double up for gooier results
• Toasted breadcrumbs: Bring texture and mimic the breading from the original dish Use homemade for deeper flavor
• Melted butter: Helps the tortillas crisp up golden and delivers major flavor Use real unsalted butter if possible
• Butter: For the sauce too Gives richness and silkiness
• Flour: The base for thickening the creamy Dijon sauce Use all purpose and whisk well for smoothness
• Milk: Whole milk or two percent gives the richest sauce Avoid skim for texture
• Chicken bouillon cube: Brings savory background depth
• Dijon mustard: Delivers the signature tangy kick Stick with traditional Dijon not yellow mustard
• Hot sauce: Optional but adds subtle heat and complexity
• Freshly grated Parmesan cheese: Always grate from a block for the mellowest creamy melt Avoid pre-shredded
• Salt and pepper: Taste as you go to prevent over seasoning

Step-by-Step Instructions

Make the Parmesan Dijon Sauce:

In a medium saucepan melt butter over medium heat until just sizzling. Whisk in flour and add the chicken bouillon cube stirring for about two minutes to cook out any raw flour taste and dissolve bouillon. Gradually pour in the milk whisking constantly to avoid lumps. Stir in Dijon mustard and a dash of hot sauce if you want extra heat. Keep cooking and whisking for five more minutes until the sauce thickens enough to coat a spoon. Take the pan off the heat and add the grated Parmesan. Stir vigorously until smooth and creamy. Keep over very low heat or cover to keep warm.

Prepare the Quesadilla Layers:

Melt a pat of butter in a large skillet set over medium heat making sure the surface is fully coated. Lay one tortilla flat in the pan. Next layer slices of cheese over the tortilla so they reach near the edges. Place ham slices over the cheese in a single layer. Sprinkle with toasted breadcrumbs for a little crunch. Add another layer of cheese for extra melt. Layer the sliced chicken generously over the cheese.

Add Sauce and Finish Stacking:

With a spoon drizzle several spoonfuls of the warm Parmesan Dijon sauce directly over the chicken letting it reach all corners. Sprinkle with more breadcrumbs for extra texture. Add a final layer of cheese to seal in all the fillings. Top with the second tortilla pressing down gently to help everything hold together.

Crisp and Cook the Quesadilla:

Keep cooking the quesadilla over medium heat checking that the bottom is turning golden brown but not burning. When ready flip carefully using a wide spatula then cook the other side until equally golden and crisp. Total cook time should be about five minutes per side.

Serve:

Slide the quesadilla to a cutting board and let rest briefly before slicing into wedges. Serve hot with the remaining Parmesan Dijon sauce on the side for dipping.

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My favorite ingredient truly is the Dijon mustard in the sauce. I love the way it transforms the whole dish from just a simple quesadilla into something complex and special. My kids lick every bit of sauce from their plates and beg for extra. I often remember my own childhood the first time I tried real cordon bleu at a fancy restaurant so now I get to share that memory in a cozy weekday meal with them.

How to Store

Store extra quesadilla wedges tightly wrapped in foil or in an airtight container in the fridge for up to three days. The Parmesan Dijon sauce can be kept in a jar for up to four days and easily reheated on the stove with a splash of milk to loosen it. To reheat the quesadillas crisp them up in a dry skillet over medium heat rather than the microwave for best texture.

Easy Swaps

Use rotisserie chicken or even turkey for a different protein base. Try mozzarella or a mild cheddar if Swiss is not your favorite cheese. If you are short on breadcrumbs crush a handful of croutons or use panko for extra crunch.

Serving Ideas

Serve the quesadillas with a big leafy green salad and a sprinkle of fresh herbs for balance. Cut them into thin wedges for party appetizers. They are also fantastic next to roasted vegetables or a bowl of tomato soup for hearty dipping.

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A Little History

Chicken Cordon Bleu started as an elegant Swiss or French dish but here it gets a very American remake. The Parmesan Dijon sauce pays homage to the creamy bechamel usually found in the traditional recipe while the quesadilla presentation makes it ideal for families and busy kitchens alike.

Recipe FAQs

→ How do I prevent soggy quesadillas?

Use medium heat and avoid overfilling; ensure melted cheese acts as a barrier between the tortillas and wetter fillings.

→ Can I substitute the deli ham?

Yes, smoked turkey or even cooked bacon work as alternatives for a different flavor profile.

→ Which cheese melts best in quesadillas?

Swiss and provolone both melt beautifully, offering a gooey pull and mild flavor; grated versions speed melting.

→ Is homemade sauce necessary?

The creamy Parmesan Dijon sauce adds signature taste, but in a pinch, a simple honey mustard can be used.

→ How to get a crisp exterior?

Brush tortillas lightly with melted butter and cook on a nonstick skillet until golden on both sides.

→ What side dishes pair well?

Try a fresh green salad, roasted vegetables, or simple coleslaw for balance and added crunch.