Description
A delicious fusion of classic Chicken Cordon Bleu transformed into easy-to-make quesadillas. This creative twist combines grilled chicken, ham, and melty cheese with a rich Parmesan Dijon sauce for a quick yet impressive meal.
Ingredients
Scale
- For the Quesadillas:
- 2 8-10 inch flour tortillas
- 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 hot sauce (optional)
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Sauce
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and add the chicken bouillon cube, cooking for 1-2 minutes to create a roux. Slowly pour in the milk while continuously whisking to prevent lumps. Add the Dijon mustard and optional hot sauce. Continue cooking and whisking for about 5 minutes until the sauce has thickened. Remove from heat, stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste, then keep warm over low heat.
- Assemble the Quesadilla
- Melt 2 tablespoons of butter in a large skillet over medium heat. Place one tortilla shell in the skillet. Begin layering your ingredients by first adding a layer of sliced cheese to cover the tortilla. Next, arrange the ham slices evenly over the cheese.
- Add Fillings
- Sprinkle a tablespoon of toasted breadcrumbs over the ham layer. Add another layer of cheese, followed by the sliced grilled chicken pieces. Carefully drizzle a couple spoonfuls of the prepared Parmesan Dijon sauce over the chicken.
- Complete Assembly
- Sprinkle the remaining breadcrumbs over the sauce. Add a final layer of cheese to help hold everything together. Top with the second tortilla, pressing down gently to seal.
- Cook the Quesadilla
- Cook until the bottom tortilla becomes golden brown, about 3-4 minutes. Carefully flip the quesadilla using a large spatula and continue cooking until the other side is also golden brown and the cheese is completely melted, about 3 more minutes.
- Serve
- Remove the quesadilla from the skillet and transfer to a cutting board. Let it rest for a minute, then slice into triangular pieces. Serve immediately with the remaining Parmesan Dijon sauce on the side for dipping.
Notes
- For extra flavor, consider using rotisserie chicken instead of plain grilled chicken. The breadcrumbs add the characteristic Chicken Cordon Bleu crunch – for best results, use panko breadcrumbs toasted with a bit of butter and herbs. This recipe can easily be doubled for serving more people. For a healthier version, use whole wheat tortillas and reduced-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg