Chicken Cordon Bleu Quesadillas (Print Format)
Layers of chicken, ham, cheese, and crisp tortillas with creamy Parmesan Dijon sauce for a satisfying bite.
# Ingredients:
→ Quesadillas
01 -
2 8-10 inch flour tortillas
02 -
1/4 cup grilled chicken breast, sliced
03 -
2-3 slices deli ham
04 -
4 slices Swiss or Provolone cheese
05 -
2 tablespoons toasted breadcrumbs
06 -
2 tablespoons melted butter
→ Parmesan Dijon Sauce
07 -
2 tablespoons butter
08 -
1 tablespoon flour
09 -
1 cup milk
10 -
1 chicken bouillon cube
11 -
1 tablespoon Dijon mustard
12 -
Dash hot sauce (optional)
13 -
1/2 cup freshly grated Parmesan cheese
14 -
Salt and pepper to taste
# Steps:
01 -
Melt butter in a medium-sized saucepan over medium heat. Whisk in flour and add chicken bouillon cube, cooking for 1-2 minutes. Slowly add milk while whisking. Add Dijon mustard and hot sauce, continuing to cook and whisk for about 5 minutes or until thickened. Remove from heat, stir in Parmesan cheese, and adjust seasoning with salt and pepper. Keep warm over low heat.
02 -
Melt butter in a large skillet over medium heat. Place one tortilla in the skillet. Layer with sliced cheese, ham, breadcrumbs, sliced chicken, a couple of spoonfuls of sauce, and another layer of cheese. Sprinkle with additional breadcrumbs and top with the second tortilla. Cook until the bottom tortilla is golden brown, then flip and cook the other side until golden brown.
03 -
Remove the quesadilla from the skillet, cut into slices, and serve with the remaining sauce.
# Tips:
01 -
Cook quesadillas over medium heat to ensure fillings are warmed and cheese melted evenly without burning the tortilla.
02 -
Store-bought breaded chicken can replace breadcrumbs if desired.
03 -
Grated cheese can be substituted for sliced cheese based on preference.
04 -
This recipe yields enough sauce for multiple quesadillas, making it easy to scale as needed.
05 -
Homemade breadcrumbs can be made by processing bread heels in a food processor, then toasting at 175°C (350°F) for about 5 minutes.