Description
Chicken Cordon Bleu Quesadillas are a crispy, cheesy twist on the classic comfort dish. Layers of juicy chicken, savory ham, and melty Swiss cheese are toasted inside golden tortillas and served with a creamy Parmesan Dijon sauce. Perfect for busy weeknights, quick lunches, or whenever you want something cozy and impressive without the extra work.
Ingredients
Scale
Quesadillas (per quesadilla)
- 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
Make the Parmesan Dijon Sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and chicken bouillon cube. Cook for 1–2 minutes.
- Slowly add milk while whisking continuously.
- Stir in Dijon mustard and optional hot sauce.
- Continue whisking for about 5 minutes until thickened.
- Remove from heat and stir in Parmesan cheese until melted.
- Season with salt and pepper. Keep warm over low heat.
Make the Quesadilla
- Melt butter in a large skillet over medium heat.
- Place one tortilla in the skillet.
- Add one layer of sliced cheese.
- Add ham in an even layer.
- Sprinkle with breadcrumbs.
- Add another layer of cheese.
- Add sliced chicken.
- Drizzle 1–2 spoonfuls of sauce over chicken.
- Sprinkle with more breadcrumbs.
- Add a final layer of cheese.
- Top with a second tortilla.
- Cook until bottom is golden brown. Carefully flip and cook until the second side is golden and cheese is fully melted.
- Slice and serve with remaining sauce for dipping.
Notes
- Cook over medium heat so the cheese melts before the tortilla over-browns.
- Store-bought breaded chicken can be used instead of adding breadcrumbs.
- Shredded cheese works in place of sliced cheese.
- Sauce makes enough for multiple quesadillas.
- Make homemade breadcrumbs by pulsing bread in a food processor and baking at 350°F for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (¼ quesadilla)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 85 mg