Chicken Cordon Bleu Quesadillas (Print Version)
Crispy tortillas with chicken, ham, cheese and a creamy Parmesan Dijon sauce for dipping.
# Ingredients:
→ Quesadillas
01 -
2 8 to 10-inch flour tortillas
02 -
1/4 cup grilled chicken breast, thinly sliced
03 -
2 slices deli ham
04 -
4 slices Swiss or Provolone cheese
05 -
2 tablespoons toasted breadcrumbs
06 -
2 tablespoons unsalted butter, melted
→ Parmesan Dijon Sauce
07 -
2 tablespoons unsalted butter
08 -
1 tablespoon all-purpose flour
09 -
1 cup whole milk
10 -
1 chicken bouillon cube
11 -
1 tablespoon Dijon mustard
12 -
1 dash hot sauce, optional
13 -
1/2 cup freshly grated Parmesan cheese
14 -
Salt, to taste
15 -
Black pepper, freshly ground, to taste
# Steps:
01 -
Melt butter in a medium saucepan over medium heat. Whisk in flour and crushed bouillon cube; cook for 1 to 2 minutes, stirring constantly. Gradually pour in the milk, whisking until smooth. Whisk in Dijon mustard and hot sauce, if using. Continue to cook while whisking for about 5 minutes, or until the sauce thickens. Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste. Keep warm over low heat.
02 -
Melt half of the melted butter in a large skillet set over medium heat. Place one flour tortilla in the skillet. Layer half of the cheese slices over the tortilla. Evenly distribute ham slices across the cheese. Sprinkle with half of the toasted breadcrumbs. Add the remaining cheese slices, then arrange sliced grilled chicken over the top. Drizzle a few spoonfuls of warm Parmesan Dijon sauce over the chicken. Sprinkle with remaining breadcrumbs. Top with the second tortilla.
03 -
Brush the top tortilla with remaining melted butter. Cook until the bottom tortilla is golden brown, about 3 to 4 minutes. Carefully flip and continue cooking until the opposite side is also golden brown and the fillings are heated through, about another 3 to 4 minutes. Remove from skillet, cut into wedges, and serve immediately with extra Parmesan Dijon sauce on the side.
# Notes:
01 -
For easiest flipping, use a wide spatula or place a plate over the skillet to invert, then slide the quesadilla back in to cook the other side.