Chicken Cordon Bleu Recipe

Introduction

Chicken Cordon Bleu quesadillas combine the classic flavors of tender chicken, ham, and melted cheese with a crispy tortilla shell. Served with a creamy Parmesan Dijon sauce, this easy-to-make dish is perfect for a satisfying lunch or dinner.

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 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

1. Step 1: To make the Parmesan Dijon sauce, melt butter in a medium saucepan. Whisk in flour and add the chicken bouillon cube, cooking for 1-2 minutes.
2. Step 2: Slowly add milk while whisking continuously. Stir in Dijon mustard and hot sauce if using. Cook and whisk for about 5 minutes until thickened.
3. Step 3: Remove the sauce from heat and stir in the Parmesan cheese. Keep warm over low heat.
4. Step 4: Melt butter in a large skillet over medium heat.
5. Step 5: Place one tortilla in the skillet and layer evenly with:
   • Swiss or Provolone cheese
   • Deli ham
   • Toasted breadcrumbs
   • Another layer of cheese
   • Sliced grilled chicken
   • A couple spoonfuls of the Parmesan Dijon sauce
   • More toasted breadcrumbs
   • A final layer of cheese
6. Step 6: Top with a second tortilla shell.
7. Step 7: Cook until the bottom tortilla is golden brown, then carefully flip and cook until the other side is browned and the cheese is melted.
8. Step 8: Remove from heat, cut into slices, and serve with remaining Parmesan Dijon sauce.

Tips & Variations

• Cook the quesadilla over medium heat to ensure the cheese melts evenly without burning the tortilla.
• You can use store-bought breaded chicken instead of adding toasted breadcrumbs for a quicker option.
• Grated cheese works fine if sliced cheese is unavailable, but slices help with even melting.
• Adjust the ingredient amounts to suit your preferred filling thickness and taste.
• Make extra sauce to serve or refrigerate for future quesadillas.
• For homemade breadcrumbs, pulse bread heels in a food processor and toast them at 350°F (175°C) for about 5 minutes.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to maintain crispness. Store the sauce separately in the fridge for up to 3 days and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Swiss or Provolone are traditional choices, but you can substitute with Mozzarella or Cheddar for a different flavor.

What if I don’t have chicken bouillon cubes?

You can substitute the bouillon cube with ½ teaspoon of chicken broth concentrate or omit it and add a pinch of salt to the sauce instead.

Chicken Cordon Bleu Recipe

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★★★★★

4.7 from 72 reviews

This Chicken Cordon Bleu Quesadilla recipe combines tender grilled chicken, savory ham, and melted Swiss or Provolone cheese layered between crispy tortillas. Topped off with a creamy Parmesan Dijon sauce, this easy stovetop dish offers a flavorful twist on the classic chicken cordon bleu in a convenient quesadilla form, perfect for a quick lunch or dinner.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 quesadilla (serves 1) 1x
• Category: Lunch, Dinner, Snack
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1 tablespoon of flour and add the chicken bouillon cube, cooking for 1-2 minutes to form a roux. Gradually add 1 cup of milk while whisking continuously 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, stir in ½ cup freshly grated Parmesan cheese, and season with salt and pepper to taste. Keep the sauce warm over low heat.
2. Prepare quesadilla: Melt 2 tablespoons of butter in a large skillet over medium heat. Place one tortilla in the skillet to start layering your quesadilla.
3. Add cheese layer: Place one layer of sliced Swiss or Provolone cheese evenly over the tortilla.
4. Add ham layer: Lay 2-3 slices of deli ham over the cheese layer.
5. Sprinkle breadcrumbs: Evenly sprinkle 2 tablespoons of toasted breadcrumbs over the ham.
6. Add more cheese: Add another layer of sliced cheese over the breadcrumbs.
7. Add chicken layer: Spread ¼ cup of sliced grilled chicken breast evenly on top of the cheese.
8. Drizzle sauce: Spoon a couple of tablespoons of the warm Parmesan Dijon sauce over the chicken.
9. Sprinkle breadcrumbs again: Add another light sprinkle of breadcrumbs on top of the sauce and chicken layer.
10. Add final cheese layer: Place a final layer of sliced cheese over the breadcrumbs.
11. Top with second tortilla: Place the second tortilla shell on top to complete the quesadilla.
12. Cook the quesadilla: Cook over medium heat until the bottom tortilla turns golden brown. Carefully flip and cook the other side until golden brown and the cheese is fully melted, about 3-4 minutes per side.
13. Serve: Remove from skillet, cut into slices, and serve hot with the remaining Parmesan Dijon sauce on the side.

Notes

• Cook the quesadilla over medium heat to ensure the cheese melts thoroughly without burning the tortillas.
• You may use store-bought breaded chicken as an alternative to adding breadcrumbs inside the quesadilla.
• Grated cheese can be substituted for sliced cheese based on preference.
• Ingredient quantities can be adjusted depending on how loaded you want your quesadilla.
• The sauce recipe yields enough for multiple quesadillas, so feel free to make several servings.
• Homemade breadcrumbs can be made by processing bread heels in a food processor, then baking them at 350°F (175°C) for about 5 minutes until toasted.

Keywords: Chicken Cordon Bleu Quesadilla, Quesadilla recipes, Parmesan Dijon sauce, Grilled chicken quesadilla, Easy lunch ideas