Description
These Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken, ham, and Swiss cheese in a crispy, golden quesadilla, served with a rich and creamy Parmesan Dijon sauce.
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 tbsp toasted breadcrumbs
- 2 tbsp melted butter
- PARMESAN DIJON SAUCE:
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk
- 1 chicken bouillon cube
- 1 tbsp Dijon mustard
- Dash hot sauce (optional)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat a skillet over medium heat.
- Layer chicken, ham, and cheese on one half of each tortilla. Fold the tortilla in half and press gently.
- Brush the outside with melted butter and sprinkle with toasted breadcrumbs.
- Cook in the skillet for 3–4 minutes per side until golden brown and cheese is melted.
- For the Parmesan Dijon sauce, melt 2 tbsp butter in a small saucepan. Whisk in flour to form a roux.
- Gradually whisk in milk, then crumble in the chicken bouillon cube, add Dijon mustard, and hot sauce if using. Stir until thickened.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
- Serve quesadillas warm with sauce on the side or drizzled over the top.
Notes
- Use any favorite cheese combination, like Gruyere or mozzarella, for a different twist.
- Quesadillas can be baked in the oven at 375°F for 10–12 minutes instead of pan-frying.
- Leftovers can be reheated in the oven to keep them crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pan-Fried
- Cuisine: American