Ingredients

1 flour tortilla (8-10 inch)

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

For the 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

Step 1: To make the sauce, melt butter in a medium saucepan. Whisk in the flour, add the chicken bouillon cube, and cook for 1-2 minutes.

Step 2: Slowly add the milk while whisking continuously. Stir in the Dijon mustard and hot sauce if using. Continue whisking and cooking for about 5 minutes, until the sauce thickens.

Step 3: Remove the sauce from heat and stir in the grated Parmesan cheese. Keep the sauce warm over low heat.

Step 4: Heat melted butter in a large skillet over medium heat.

Step 5: Place one tortilla in the skillet and layer half the cheese slices evenly over it.

Step 6: Add the ham slices over the cheese, then sprinkle with toasted breadcrumbs.

Step 7: Add another layer of cheese, followed by the sliced chicken breast.

Step 8: Drizzle a couple of spoonfuls of the Parmesan Dijon sauce over the chicken, and sprinkle with more breadcrumbs.

Step 9: Top with the remaining cheese slices, then cover with a second tortilla.

Step 10: Cook the quesadilla until the bottom tortilla is golden brown, then carefully flip and cook until the other side is also golden and the cheese is melted inside.

Step 11: Remove from the skillet, cut into slices, and serve immediately 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 if you prefer a crispier texture without making your own breadcrumbs.

Sliced cheese can be substituted with grated cheese for easier layering and melting.

Feel free to adjust the ingredients’ quantities to suit your preferred quesadilla thickness and filling amount.

To make your own breadcrumbs, pulse bread heels in a food processor and bake them at 350°F (175°C) for about 5 minutes until toasted.

FAQs

Can I use different types of cheese for this recipe?

Yes, Swiss and Provolone are traditional choices for their mild, creamy flavors, but you can also use mozzarella or cheddar if preferred. Choose cheeses that melt well for the best texture.

Is it necessary to make the Parmesan Dijon sauce from scratch?

The sauce adds a rich, tangy flavor that complements the quesadilla beautifully, but you can substitute with a store-bought Dijon or creamy mushroom sauce if you’re short on time.