Description

Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken cordon bleu in a crispy, melty quesadilla form. This recipe features layers of grilled chicken, deli ham, Swiss or provolone cheese, and a rich Parmesan Dijon sauce, all sandwiched between flour tortillas and toasted to golden perfection. Perfect as a comforting meal or appetizer, these quesadillas are quick to prepare and serve with a creamy sauce that elevates the dish.

Ingredients

Scale

Quesadillas:

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

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

Make the sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and crumble in the chicken bouillon cube, cooking for 1-2 minutes to form a roux.
Add milk and seasonings: Slowly whisk in milk, stirring continuously to avoid lumps. Add Dijon mustard and a dash of hot sauce if desired. Continue cooking and whisking for about 5 minutes until the sauce thickens.
Finish the sauce: Remove from heat. Stir in freshly grated Parmesan cheese and season with salt and pepper to taste. Keep the sauce warm on low heat.
Prepare skillet for quesadilla: Melt butter in a large skillet over medium heat ensuring the pan is hot but not too hot to avoid burning.
Assemble the quesadilla: Place one tortilla in the skillet. Layer one slice of cheese, then ham slices, sprinkle with toasted breadcrumbs, add another slice of cheese, then sliced grilled chicken, drizzle a couple spoonfuls of the warm Parmesan Dijon sauce, sprinkle more breadcrumbs, add a final slice of cheese, and top with the second tortilla shell.
Cook the quesadilla: Cook on medium heat until the bottom tortilla is golden brown and the cheese begins to melt, about 3-4 minutes. Carefully flip the quesadilla and cook the other side until golden brown and the fillings are heated through, another 3-4 minutes.
Serve: Remove the quesadilla from the skillet, cut into slices, and serve immediately with the remaining Parmesan Dijon sauce on the side.

Notes

Cook the quesadilla over medium heat to ensure the cheese melts completely and the filling is warmed without burning the tortilla.
Store-bought breaded chicken can be used as a substitute for toasting your own breadcrumbs for a quicker preparation.
Grated cheese can be used instead of sliced cheese for easier layering and melting.
Adjust the quantity of ingredients to your preference depending on how loaded you want your quesadilla.
This recipe makes enough sauce for multiple quesadillas; you can easily increase portions as needed.
To make your own toasted breadcrumbs, pulse bread heels in a food processor until crumbly then bake at 350°F (175°C) for about 5 minutes until golden.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Chicken Cordon Bleu, Quesadilla, Parmesan Dijon Sauce, Grilled Chicken, Ham, Swiss Cheese, Comfort Food, Skillet Cooking