Chicken Cordon Bleu Quesadillas Recipe
Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken, ham, and Swiss cheese with a crispy tortilla and a rich Parmesan Dijon sauce. This recipe features layers of grilled chicken, deli ham, Swiss or Provolone cheese, and toasted breadcrumbs, all cooked to golden perfection in a skillet for a delicious and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 quesadilla 1x
- Category: Main Course
- Method: Frying
- 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
- Make the sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 1 tablespoon flour and add the chicken bouillon cube. Cook for 1-2 minutes while stirring. Gradually whisk in 1 cup milk and add 1 tablespoon Dijon mustard and a dash of hot sauce if using. Continue cooking and whisking for about 5 minutes until the sauce thickens. Remove from heat and stir in ½ cup freshly grated Parmesan cheese. Keep warm over low heat.
- Prepare the quesadilla: Heat a large skillet over medium heat and melt 2 tablespoons melted butter. Place one tortilla in the skillet to start your quesadilla base.
- Layer the ingredients: Add a layer of sliced cheese over the tortilla. Then add the sliced deli ham. Sprinkle with toasted breadcrumbs. Add another layer of cheese, followed by the sliced grilled chicken. Drizzle a couple of spoonfuls of the prepared Parmesan Dijon sauce over the chicken. Sprinkle with more toasted breadcrumbs, add another layer of cheese, then top with another tortilla shell.
- Cook the quesadilla: Cook the assembled quesadilla over medium heat until the bottom tortilla is golden brown and crispy, about 3-4 minutes. Carefully flip and cook the other side until it also turns golden brown and the cheese melts completely, another 3-4 minutes.
- Serve: Remove the quesadilla from the skillet. Cut into slices and serve warm with the remaining Parmesan Dijon sauce on the side.
Notes
- Cook quesadilla over medium heat; too high heat will brown the tortilla before the cheese melts.
- Store-bought breaded chicken may be used instead of adding breadcrumbs.
- Grated cheese can be used in place of sliced cheese.
- Ingredient quantities can be adjusted to personal preference and quesadilla size.
- This recipe makes enough sauce for multiple quesadillas; scale up the quesadillas accordingly.
- To make your own breadcrumbs, pulse bread heels in a food processor until crumbly, then bake at 350°F (175°C) for about 5 minutes.
Keywords: Chicken Cordon Bleu, quesadilla, grilled chicken, ham, Swiss cheese, Parmesan Dijon sauce, skillet cooking, toasted breadcrumbs
Find it online: https://ricoloranz.com/chicken-cordon-bleu-quesadillas-recipe/
