Chicken Cordon Bleu Quesadillas with Parmesan Dijon Sauce Recipe
Introduction
Chicken Cordon Bleu Quesadillas are a delightful fusion of classic flavors wrapped in a crispy, cheesy tortilla. This recipe combines tender grilled chicken, ham, and Swiss cheese with a rich Parmesan Dijon sauce, making a perfect meal for any time of day.
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
- 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
- Make the sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and add the chicken bouillon cube. Cook, whisking, for 1-2 minutes.
- Add milk: Slowly pour in the milk while whisking continuously. Stir in Dijon mustard and hot sauce if using.
- Thicken the sauce: Continue cooking and whisking for about 5 minutes until the sauce thickens. Remove from heat and stir in the Parmesan cheese. Keep warm over low heat.
- Prepare the quesadilla: Heat melted butter in a large skillet over medium heat. Place one tortilla in the skillet.
- Layer the filling: Add one layer of sliced cheese over the tortilla, then the ham, sprinkle with breadcrumbs, another layer of cheese, the sliced chicken, a couple spoonfuls of the sauce, more breadcrumbs, and a final layer of cheese.
- Top and cook: Place another tortilla on top. Cook until the bottom tortilla is golden brown, then carefully flip and cook the other side until browned and cheese is melted.
- Serve: Cut the quesadilla into slices and serve with the remaining Parmesan Dijon sauce.
Tips & Variations
- Cook quesadillas over medium heat to ensure cheese melts without burning the tortilla.
- Use store-bought breaded chicken instead of breadcrumbs for a quicker option.
- Grated cheese can be used instead of sliced for easier layering.
- Make as many quesadillas as you want; the sauce recipe yields enough for several servings.
- To make your own breadcrumbs, pulse bread heels in a food processor and bake crumbs at 350°F (175°C) for 5 minutes.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave until warmed through. Keep the Parmesan Dijon sauce refrigerated separately and reheat it on low heat, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of cheese?
Yes, Swiss and Provolone work best for melting and flavor, but you can substitute with mozzarella or cheddar if preferred.
Is it necessary to use chicken bouillon in the sauce?
The chicken bouillon adds depth of flavor but can be omitted or replaced with chicken broth if desired.
PrintChicken Cordon Bleu Quesadillas with Parmesan Dijon Sauce Recipe
Chicken Cordon Bleu Quesadillas feature a delicious fusion of classic chicken cordon bleu flavors wrapped in a crispy, golden quesadilla. Layers of grilled chicken, deli ham, Swiss or provolone cheese, and a rich Parmesan Dijon sauce come together to create a cheesy, savory, and comforting meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 quesadilla (serves 1-2) 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
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
- Prepare the Parmesan Dijon Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1 tablespoon of flour and add 1 chicken bouillon cube, cooking for 1-2 minutes to form a roux. Slowly pour in 1 cup of milk while continuously whisking to prevent lumps. Add 1 tablespoon of Dijon mustard and a dash of hot sauce if desired. Continue whisking and cooking the sauce for about 5 minutes until it thickens. Remove from heat and stir in ½ cup freshly grated Parmesan cheese. Keep the sauce warm over low heat while preparing the quesadillas.
- Heat Butter and Tortilla: In a large skillet, melt 2 tablespoons of butter over medium heat. Place one 8-10 inch flour tortilla in the skillet and let it warm briefly.
- Layer the Fillings: Add one layer of sliced cheese on the tortilla. Then layer 2-3 slices of deli ham, followed by a sprinkle of toasted breadcrumbs. Add another layer of cheese, then ¼ cup of sliced grilled chicken breast. Drizzle a couple of spoonfuls of the warm Parmesan Dijon sauce over the chicken, sprinkle more breadcrumbs, and top with another layer of cheese.
- Top and Cook the Quesadilla: Place a second tortilla on top, pressing gently. Cook until the bottom tortilla turns golden brown, then carefully flip and cook the other side until golden and the cheese is melted throughout.
- Serve: Remove the quesadilla from the skillet and cut into slices. Serve hot with the remaining Parmesan Dijon sauce on the side for dipping.
Notes
- Cook the quesadilla over medium heat to ensure the cheese melts properly without burning the tortillas.
- You can substitute store-bought breaded chicken in place of breadcrumbs for a different texture.
- Grated cheese works well as an alternative to sliced cheese if preferred.
- Ingredient amounts may vary depending on the quantity used in your quesadilla—adjust to your taste.
- This recipe makes enough Parmesan Dijon sauce for several quesadillas; feel free to make multiple quesadillas with the extra sauce.
- To make homemade breadcrumbs, process bread heels in a food processor and bake crumbs at 350°F (175°C) for about 5 minutes until toasted.
Keywords: Chicken Cordon Bleu Quesadilla, grilled chicken quesadilla, cheesy quesadilla, Dijon sauce, chicken and ham quesadilla
