Chicken Cordon Bleu Quesadillas with Parmesan Dijon Sauce Recipe

Introduction

Chicken Cordon Bleu Quesadillas are a delicious fusion of classic flavors and comforting textures. Crispy, cheesy, and stuffed with savory ham and chicken, these quesadillas are perfect for a quick lunch or a satisfying dinner.

Ingredients

• 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

1. Step 1: To make the sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour and crumble the chicken bouillon cube. Cook for 1-2 minutes while stirring.
2. Step 2: Slowly add the milk while whisking to avoid lumps. Stir in Dijon mustard and hot sauce if using. Continue cooking and whisking for about 5 minutes until the sauce thickens.
3. Step 3: Remove the sauce from heat and stir in the grated Parmesan cheese. Keep the sauce warm over low heat.
4. Step 4: Heat a large skillet over medium heat and melt the butter.
5. Step 5: Place one tortilla in the skillet. Layer with one slice of cheese, then add ham slices and sprinkle with toasted breadcrumbs.
6. Step 6: Add another slice of cheese and spread the sliced chicken over it. Drizzle a couple of spoonfuls of the Parmesan Dijon sauce on top.
7. Step 7: Sprinkle more breadcrumbs and add another layer of cheese. Top with the second tortilla shell.
8. Step 8: Cook until the bottom tortilla is golden brown, then carefully flip and cook the other side until golden and the cheese has melted.
9. Step 9: Remove from heat, cut into slices, and serve with the remaining sauce on the side.

Tips & Variations

• Cook the quesadilla over medium heat to ensure the cheese melts fully without burning the tortilla.
• Use store-bought breaded chicken instead of sprinkling breadcrumbs for extra crunch.
• Grated cheese works well if sliced cheese is not available.
• Make extra sauce and use it to add flavor to multiple quesadillas.
• Make your own toasted breadcrumbs by pulsing bread heels in a food processor and baking at 350°F for 5 minutes.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to keep the tortillas crispy. The Parmesan Dijon sauce can be stored separately in the fridge for up to 3 days and gently reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, Swiss and Provolone are traditional, but you can use mozzarella, cheddar, or any melting cheese you prefer.

What can I substitute for chicken bouillon cube?

If you don’t have a chicken bouillon cube, you can use ½ teaspoon chicken broth powder or skip it altogether for a milder sauce.

Chicken Cordon Bleu Quesadillas with Parmesan Dijon Sauce Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken, ham, and Swiss cheese with a creamy Parmesan Dijon sauce, all melted between crispy flour tortillas for a deliciously comforting and flavorful meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 1 quesadilla 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the Sauce: Melt the butter in a medium-sized saucepan over medium heat. Whisk in the flour and add the chicken bouillon cube. Cook for 1-2 minutes, stirring continuously.
2. Slowly add the milk while whisking to avoid lumps. Stir in the Dijon mustard and a dash of hot sauce if using.
3. Continue cooking and whisking for about 5 minutes until the sauce thickens.
4. Remove from heat and stir in the freshly grated Parmesan cheese until smooth. Keep the sauce warm over low heat.
5. Prepare the Quesadilla: Melt the butter in a large skillet over medium heat.
6. Add one tortilla to the skillet.
7. Add one layer of sliced cheese over the tortilla.
8. Place a layer of ham slices on top of the cheese.
9. Sprinkle toasted breadcrumbs evenly over the ham.
10. Add another layer of sliced cheese.
11. Add a layer of sliced grilled chicken breast.
12. Drizzle a few spoonfuls of the Parmesan Dijon sauce over the chicken.
13. Sprinkle more breadcrumbs on top of the sauce.
14. Add a final layer of cheese.
15. Top with a second tortilla.
16. Cook until the bottom tortilla is golden brown, then carefully flip and cook until the other side is also golden brown and the cheese is melted.
17. Remove from heat, cut into slices, and serve with the remaining Parmesan Dijon sauce.

Notes

• Cook the quesadilla over medium heat to ensure the cheese melts thoroughly before the tortilla browns.
• Store-bought breaded chicken can be used instead of adding breadcrumbs.
• Grated cheese may be used as a substitute for sliced cheese if preferred.
• Adjust ingredient quantities based on how much filling you want in your quesadilla.
• This recipe makes enough sauce for multiple quesadillas, so feel free to make several servings.
• Homemade breadcrumbs can be made by processing bread heels in a food processor, then baking them at 350°F (175°C) for about 5 minutes.

Keywords: Chicken Cordon Bleu, Quesadilla, Swiss cheese, Ham, Parmesan Dijon sauce, toasted breadcrumbs, comfort food