Chicken Cordon Bleu Quesadillas with Parmesan Dijon Sauce Recipe
Delicious Chicken Cordon Bleu Quesadillas combine tender grilled chicken, savory ham, and melted Swiss or Provolone cheese layered between flour tortillas. Served with a creamy Parmesan Dijon sauce, this dish offers a crispy golden exterior with a flavorful, cheesy, and tangy filling—perfect for a comforting lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 quesadilla 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 of hot sauce (optional)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the 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 and infuse flavor. Slowly pour in 1 cup of milk while continuously whisking to avoid lumps. Add 1 tablespoon of Dijon mustard and a dash of hot sauce if desired. Continue cooking and whisking for about 5 minutes until the sauce thickens. Remove from heat and stir in ½ cup of freshly grated Parmesan cheese. Keep the sauce warm over low heat.
- Melt butter in skillet: Heat 2 tablespoons of melted butter in a large skillet over medium heat to ensure even cooking and browning.
- Place the first tortilla: Lay one 8-10 inch flour tortilla flat in the skillet as the base for your quesadilla.
- Add the first cheese layer: Arrange one layer of sliced Swiss or Provolone cheese evenly over the tortilla to help bind the fillings together.
- Add ham layer: Place 2-3 slices of deli ham over the cheese layer.
- Sprinkle breadcrumbs: Evenly sprinkle 2 tablespoons of toasted breadcrumbs on top of the ham for added texture and crunch.
- Add second cheese layer: Add another layer of sliced cheese to help the fillings meld.
- Add chicken layer: Distribute ¼ cup of sliced grilled chicken breast over the cheese.
- Drizzle sauce: Spoon a couple of tablespoons of the warm Parmesan Dijon sauce evenly over the chicken for extra flavor.
- Sprinkle more breadcrumbs: Add another sprinkle of toasted breadcrumbs to maintain a pleasant crispness.
- Add final cheese layer: Place one last layer of sliced cheese over the breadcrumbs to help seal the quesadilla.
- Top with second tortilla: Cover the filling with a second flour tortilla, pressing gently.
- Cook first side: Cook the quesadilla over medium heat until the bottom tortilla turns golden brown and crispy, ensuring the cheese starts to melt.
- Flip and cook other side: Carefully flip the quesadilla and continue cooking until the second tortilla is also golden brown and the cheese is fully melted.
- Slice and serve: Remove from skillet, slice into wedges, and serve immediately with the remaining Parmesan Dijon sauce on the side.
Notes
- Cook quesadillas over medium heat to ensure the cheese melts fully without burning the tortillas.
- Store-bought breaded chicken can be used as a substitute for adding breadcrumbs if preferred.
- Grated cheese can be substituted for sliced cheese based on preference or availability.
- Ingredient quantities can be adjusted depending on how much filling you desire in your quesadilla.
- This recipe makes enough Parmesan Dijon sauce for several quesadillas, allowing for easy scaling.
- To make your own toasted breadcrumbs, process bread heels in a food processor until crumbly and bake at 350°F (175°C) for about 5 minutes.
Keywords: chicken cordon bleu quesadillas, chicken quesadilla, cordon bleu, cheesy quesadilla, grilled chicken, ham and cheese quesadilla, Parmesan Dijon sauce, easy quesadilla recipe
