Chicken 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
Scale
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
