Chicken Cordon Bleu Quesadillas (Printable Version)
Crispy tortillas layered with chicken, ham, melted cheese, and a creamy Parmesan Dijon sauce.
# Ingredients Required:
→ Tortilla and fillings
01 -
1 flour tortilla (20-25 cm diameter)
02 -
60 ml grilled chicken breast, sliced
03 -
2-3 slices deli ham
04 -
4 slices Swiss or Provolone cheese
05 -
2 tablespoons toasted breadcrumbs
→ Sauce
06 -
2 tablespoons butter
07 -
1 tablespoon all-purpose flour
08 -
1 chicken bouillon cube
09 -
240 ml milk
10 -
1 tablespoon Dijon mustard
11 -
Dash of hot sauce (optional)
12 -
½ cup freshly grated Parmesan cheese (approximately 50 g)
→ Additional
13 -
2 tablespoons melted butter
14 -
Salt and black pepper to taste
# Guide to Cooking:
01 -
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1 tablespoon of flour and crumble in the chicken bouillon cube. Cook, whisking constantly, for 1 to 2 minutes.
02 -
Gradually add 240 ml milk while whisking to prevent lumps. Stir in Dijon mustard and hot sauce if using. Continue cooking and whisking for about 5 minutes until the sauce thickens.
03 -
Remove the saucepan from heat and stir in the freshly grated Parmesan cheese until fully combined. Keep sauce warm on low heat.
04 -
Heat 2 tablespoons melted butter in a large skillet over medium heat. Place one tortilla into the skillet. Layer evenly with half of the sliced cheese, followed by ham, sprinkled breadcrumbs, remaining cheese, sliced chicken breast, a drizzle of prepared sauce, more breadcrumbs, and the last layer of cheese. Top with the second tortilla.
05 -
Cook until the bottom tortilla is golden brown, then carefully flip and cook the other side until equally browned and the cheese is melted throughout, approximately 3-4 minutes per side.
06 -
Remove from skillet, cut into slices, and serve hot with remaining sauce on the side.
# Extra Suggestions:
01 -
Maintain medium heat when cooking to ensure cheese melts and fillings warm evenly without burning the tortilla.
02 -
Store-bought breaded chicken can replace breadcrumbs for texture variation.
03 -
Grated cheese may be used as an alternative to sliced cheese to speed assembly.
04 -
The sauce portion yields enough for multiple quesadillas.
05 -
For homemade breadcrumbs, process bread heels until crumbly and toast at 175°C for 5 minutes.