Introduction

Chicken Cordon Bleu Quesadillas blend the classic flavors of chicken, ham, and Swiss cheese into a crispy, melty handheld treat. This recipe pairs a creamy Parmesan Dijon sauce that elevates the quesadilla to a flavorful delight perfect for lunch or dinner.

The image shows a toasted sandwich cut into two stacked squares, each with three visible layers; the top and bottom layers are golden brown, slightly crispy flatbread sprinkled with chopped herbs and melted cheese shreds, the middle layers consist of light pink ham and creamy white melted cheese that looks soft and gooey, with some cheese slightly oozing out at the edges. The sandwich sits on white parchment paper placed on a round wooden cutting board, with extra grated cheese and herbs scattered around. To the right of the sandwich, there is a small white cup filled with smooth, pale yellow sauce. The background is a white marbled texture with a floral cloth partially visible at the bottom. 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 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and add the chicken bouillon cube. Cook for 1-2 minutes while whisking.
Step 2: Slowly add the milk to the saucepan while whisking continuously. Add Dijon mustard and a dash of hot sauce if using. Continue cooking and whisking for about 5 minutes until the sauce thickens.
Step 3: Remove the sauce from heat. Stir in the freshly grated Parmesan cheese until melted and smooth. Keep the sauce warm over low heat.
Step 4: To assemble the quesadilla, melt 2 tablespoons melted butter in a large skillet over medium heat.
Step 5: Place one tortilla shell in the skillet.
Step 6: Add one layer of sliced cheese over the tortilla.
Step 7: Layer the deli ham evenly over the cheese.
Step 8: Sprinkle toasted breadcrumbs across the ham layer.
Step 9: Add another layer of cheese followed by the sliced grilled chicken.
Step 10: Drizzle a couple spoonfuls of the warm Parmesan Dijon sauce over the chicken.
Step 11: Sprinkle more toasted breadcrumbs and a final layer of cheese.
Step 12: Top with a second tortilla shell.
Step 13: Cook the quesadilla until the bottom tortilla is golden brown, about 3-4 minutes. Carefully flip and cook the other side until golden and the cheese has melted.
Step 14: Remove from skillet, cut into wedges, and serve immediately with the remaining sauce for dipping.

Tips & Variations

Use medium heat to cook the quesadilla to ensure the cheese melts fully without burning the tortilla.
Store-bought breaded chicken can be substituted for the breadcrumbs for added crunch and convenience.
Grated cheese works well instead of sliced cheese if preferred.
Make multiple quesadillas at once, as the Parmesan Dijon sauce yields enough for several servings.
To make your own breadcrumbs, pulse bread heels in a food processor until crumbly, then toast in a 350°F oven for about 5 minutes.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness, or microwave briefly then finish in a hot pan to restore crunch. The Parmesan Dijon sauce can be stored separately in the fridge for up to 3 days and reheated on the stovetop while stirring frequently.

How to Serve

A round quesadilla cut into four triangular pieces is placed on white parchment paper over a round wooden board. The top of each piece is golden brown with some darker toasted spots, sprinkled evenly with small chopped green herbs and thin shreds of melted cheese. The quesadilla has two visible layers, with a white lightly browned outer layer and a creamy, light filling inside. The edges are slightly crispy and the inside looks soft and moist. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Swiss or Provolone are recommended for their meltability and flavor, but mild cheddar or mozzarella can be substituted based on your preference.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, omit the chicken and ham and substitute with sautéed mushrooms or grilled vegetables. The cheese and Parmesan Dijon sauce will still provide plenty of flavor.

Chicken Cordon Bleu Quesadillas with Parmesan Dijon Sauce Recipe

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★★★★★

4.4 from 85 reviews

This Chicken Cordon Bleu Quesadilla recipe combines classic chicken cordon bleu flavors with the convenience and fun of a quesadilla. Layers of grilled chicken, ham, Swiss or Provolone cheese, toasted breadcrumbs, and a creamy Parmesan Dijon sauce are sandwiched between flour tortillas, cooked to golden perfection for a flavorful and satisfying meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 1 large quesadilla (serves 1-2) 1x
Category: Main Course
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

Make the Parmesan Dijon Sauce: In a medium saucepan, melt 2 tablespoons of butter. Whisk in 1 tablespoon of flour and add the chicken bouillon cube, cooking for 1-2 minutes. Slowly add 1 cup of milk while continuously whisking to avoid lumps. Stir in 1 tablespoon 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 freshly grated Parmesan cheese. Keep the sauce warm over low heat.
Prepare the Quesadilla: Melt 2 tablespoons of butter in a large skillet over medium heat.
Layer the Ingredients: Place one flour tortilla into the skillet. Add a layer of sliced cheese followed by a layer of ham. Sprinkle with toasted breadcrumbs. Add another layer of cheese, then the sliced grilled chicken. Drizzle a couple of spoonfuls of the Parmesan Dijon sauce over the chicken. Sprinkle more breadcrumbs, then add another layer of cheese.
Top and Cook: Place a second flour tortilla on top of the layered fillings. Cook until the bottom tortilla is golden brown, then carefully flip the quesadilla and cook until the other side is also golden brown and the cheese inside is melted.
Serve: Remove the quesadilla from the skillet, cut into slices, and serve with the remaining Parmesan Dijon sauce for dipping.

Notes

Cook the quesadilla over medium heat to ensure the cheese melts fully without burning the tortilla.
Store-bought breaded chicken can be used instead of adding toasted breadcrumbs for a different texture.
You may substitute sliced cheese with grated cheese based on your preference.
The quantities of ingredients can be adjusted depending on how much filling you prefer in your quesadilla.
The Parmesan Dijon sauce recipe yields enough sauce for several quesadillas, making it easy to prepare multiple servings.
To make your own toasted 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, Chicken Quesadilla, Parmesan Dijon Sauce, Easy Dinner, Comfort Food