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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.

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

  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

Find it online: https://cookwithlea.com/chicken-cordon-bleu-recipe/