Print

Chicken Cordon Bleu Quesadillas

Print Recipe

These Chicken Cordon Bleu Quesadillas combine tender grilled chicken, savory deli ham, melted Swiss or Provolone cheese, and crispy toasted breadcrumbs inside a golden flour tortilla. Served with a creamy Parmesan Dijon sauce, they’re an easy and satisfying twist on classic Chicken Cordon Bleu.

Ingredients

  • 1 8–10 inch flour tortilla
  • 1/4 cup grilled chicken breast, sliced
  • 2–3 slices deli ham
  • 4 slices Swiss or Provolone cheese
  • 2 tablespoons toasted breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons butter, for the sauce
  • 1 tablespoon flour
  • 1 cup milk
  • 1 chicken bouillon cube
  • 1 tablespoon Dijon mustard
  • Dash of hot sauce, optional
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the Parmesan Dijon sauce first. Melt 2 tablespoons of butter in a small saucepan over medium heat.
  2. Whisk in the flour and cook for about 1 minute.
  3. Gradually whisk in the milk. Add the chicken bouillon cube and continue cooking, stirring frequently, until the sauce thickens.
  4. Stir in the Dijon mustard, optional hot sauce, and Parmesan cheese. Season with salt and pepper to taste. Keep warm over low heat.
  5. Place the flour tortilla on a clean surface. Layer the sliced grilled chicken, deli ham, Swiss or Provolone cheese, and toasted breadcrumbs over half of the tortilla.
  6. Fold the tortilla in half to cover the filling.
  7. Heat a skillet over medium heat. Brush the outside of the quesadilla with melted butter and place it butter-side down in the skillet.
  8. Brush the top side with the remaining melted butter. Cook for 2–3 minutes per side, or until golden brown and the cheese is fully melted.
  9. Transfer the quesadilla to a cutting board and let it rest for 1–2 minutes before slicing into wedges.
  10. Serve warm with the Parmesan Dijon sauce for dipping or drizzling.

Notes

  • Use Swiss cheese for a more traditional Chicken Cordon Bleu flavor or Provolone for a milder, extra-melty option.
  • Make sure the breadcrumbs are toasted before adding them for the best crispy texture.
  • Keep the skillet over medium heat so the tortilla becomes golden without burning before the cheese melts.
  • The Parmesan Dijon sauce can be made slightly thinner with an extra splash of milk if needed.
  • Adjust the hot sauce according to your preferred level of spice.
  • For the best texture, serve the quesadilla immediately while the cheese is hot and melted.

Find it online: https://ayoubrecipe.com/chicken-cordon-bleu-quesadillas/