Chicken Cordon Bleu Quesadillas with Parmesan Dijon Sauce Recipe
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.
- 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
