Introduction

Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken, ham, and Swiss cheese with a crispy tortilla for a delightful twist. Served with a rich Parmesan Dijon sauce, this dish is perfect for a satisfying lunch or dinner that’s easy to make and sure to impress.

The image shows a square sandwich with three visible layers stacked on a piece of parchment paper over a wooden board. The bottom and top layers are golden-brown flatbread with a slightly crispy texture and sprinkled with shredded cheese and chopped green herbs. Between these flatbreads, there are two layers of thin light pink ham slices, each topped with melted white cheese that looks soft and gooey. Next to the sandwich, there is a small white cup filled with creamy, pale yellow sauce. Cheese shreds and herb bits are scattered on the parchment paper and wooden board around the sandwich. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: To make the sauce, melt butter in a medium saucepan. Whisk in flour, then add the chicken bouillon cube and cook for 1-2 minutes.
Step 2: Slowly add milk while whisking continuously. Add Dijon mustard and hot sauce if using, and keep whisking for about 5 minutes until the sauce thickens. Remove from heat, stir in Parmesan cheese, and keep warm over low heat.
Step 3: Heat a large skillet over medium heat and melt the butter.
Step 4: Place one tortilla in the skillet. Layer with one slice of cheese, then ham, followed by a sprinkle of breadcrumbs.
Step 5: Add another slice of cheese, then the sliced chicken, and drizzle with a couple of spoonfuls of the Parmesan Dijon sauce.
Step 6: Sprinkle more breadcrumbs and add one last layer of cheese.
Step 7: Top with the second tortilla shell and cook until the bottom tortilla is golden brown, about 3-4 minutes. Flip carefully and cook until the other side is also golden and cheese is melted.
Step 8: Remove from skillet, cut into slices, and serve with the remaining Parmesan Dijon sauce.

Tips & Variations

Cook quesadillas over medium heat to ensure the cheese melts thoroughly without burning the tortilla.
Use store-bought breaded chicken if you prefer to skip adding breadcrumbs directly.
Grated cheese can be substituted for sliced cheese for easier layering and faster melting.
Make your own breadcrumbs by pulsing bread heels in a food processor and lightly toasting them at 350°F for 5 minutes.
The amount of filling can be adjusted based on your preference for a thinner or thicker quesadilla.
This recipe makes enough Parmesan Dijon sauce for several quesadillas; feel free to customize the quantity as desired.

Storage

Store leftover quesadillas wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the tortillas crisp. The Parmesan Dijon sauce can be stored separately in the fridge for up to 3 days and reheated gently on the stove or in the microwave.

How to Serve

The image shows a sandwich cut into two thick square pieces stacked on top of each other. The sandwich has three layers of golden, toasted flatbread with a slightly crispy texture and sprinkled with grated cheese and green herbs on top and around the edges. Between each bread layer, there is a thick, creamy layer of melted white cheese and thin slices of pink ham, with some cheese oozing out slightly. The sandwich is placed on a rough wooden surface covered with parchment paper, with scattered grated cheese and herbs around it. To the side, there is a small white bowl filled with a creamy, light beige sauce on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, Swiss or Provolone work best for their meltability and mild flavor, but you can also try mozzarella or a mild cheddar for a different twist.

What can I use if I don’t have chicken bouillon?

You can substitute chicken bouillon with an equivalent amount of chicken broth or omit it; the sauce will still have great flavor from the mustard and Parmesan.