Introduction

Chicken Cordon Bleu Quesadillas combine the classic flavors of chicken, ham, and Swiss cheese with a crispy tortilla wrapper for a fun and delicious twist. Paired with a creamy Parmesan Dijon sauce, this dish is perfect for an easy lunch or dinner that feels special.

The image shows a sandwich made of two square, golden brown toasted flatbreads as the top and bottom layers. Between the bread layers, there are slices of light pink ham and melted white cheese, making two thick middle layers. The sandwich is sprinkled with some finely chopped green herbs and shredded white cheese on top and around it. It sits on white parchment paper over a round wooden board, and there is a small white cup filled with a creamy pale yellow sauce next to the sandwich. The background features a colorful floral cloth, but the main focus is on the sandwich with its soft, melted texture and fresh herb garnish. Photo taken with an iphone --ar 4:5 --v 7

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

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

Step 1: To make the sauce, melt butter in a medium saucepan. Whisk in flour and add the chicken bouillon cube. Cook for 1–2 minutes.
Step 2: Slowly add milk while whisking constantly. Add Dijon mustard and hot sauce if using. Continue cooking and whisking for about 5 minutes, until the sauce thickens.
Step 3: Remove the sauce from heat, stir in the Parmesan cheese, and keep warm over low heat.
Step 4: Melt butter in a large skillet over medium heat.
Step 5: Place one tortilla in the skillet and begin layering: add one layer of sliced cheese, then ham, sprinkle with toasted breadcrumbs, add another cheese layer, followed by sliced chicken.
Step 6: Drizzle a couple spoonfuls of the warm Parmesan Dijon sauce over the chicken. Sprinkle more breadcrumbs and add a final cheese layer.
Step 7: Top with another tortilla shell.
Step 8: Cook until the bottom tortilla is golden brown, then carefully flip and cook the other side until golden and cheese is melted throughout.
Step 9: Remove from skillet, cut into slices, and serve with the remaining sauce on the side.

Tips & Variations

Cook the quesadilla over medium heat to ensure cheese melts without burning the tortilla.
Use store-bought breaded chicken as a shortcut instead of adding breadcrumbs.
Grated cheese works well as a substitute for sliced cheese and melts evenly.
Make your own breadcrumbs by processing bread heels in a food processor and toasting at 350°F (175°C) for 5 minutes.
The recipe makes enough sauce for several quesadillas—feel free to prepare more for larger servings.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the tortillas crisp and the cheese melted. The Parmesan Dijon sauce can be stored separately in the fridge for up to 3 days and reheated on the stove or microwave before serving.

How to Serve

A toasted sandwich with three thick square layers is shown, each with layers of melted white cheese and pink ham slices in between. The top layer is a golden-brown toasted bread sprinkled with chopped green herbs and shredded white cheese, some of it scattered around the sandwich on white parchment paper. Next to the sandwich on a wooden board is a small white bowl filled with creamy light beige sauce. The whole setup is placed on a white marbled textured surface with some floral patterned cloth peeking from the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cheeses in this recipe?

Yes, Swiss and Provolone are traditional choices, but you can use other melting cheeses like mozzarella or cheddar depending on your preference.

How can I make the quesadillas crispier?

Cooking over medium heat and using melted butter in the skillet helps crisp the tortillas nicely. Avoid high heat to prevent burning before the cheese melts.

Chicken Cordon Bleu Quesadillas Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

This Chicken Cordon Bleu Quesadilla recipe combines the classic flavors of chicken, ham, and Swiss cheese with a delicious parmesan Dijon sauce for a delightful fusion dish. Perfectly toasted flour tortillas are layered with grilled chicken, deli ham, multiple cheese layers, and toasted breadcrumbs, creating a crispy, cheesy, and savory quesadilla that’s easy to make on the stovetop.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 1 quesadilla 1x
Category: Main Course
Method: Stovetop
Cuisine: American

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

Prepare the sauce: Melt butter in a medium-sized saucepan over medium heat. Whisk in flour and crumble in the chicken bouillon cube. Cook this mixture for 1-2 minutes, stirring constantly to form a roux and dissolve the bouillon.
Add milk and seasonings: Slowly pour in milk while whisking continuously to avoid lumps. Stir in Dijon mustard and optional hot sauce. Continue cooking and whisking for about 5 minutes until the sauce thickens.
Finish the sauce: Remove the sauce from heat and stir in the freshly grated Parmesan cheese. Season with salt and pepper to taste. Keep the sauce warm over low heat while assembling quesadillas.
Heat skillet and prepare tortilla: Melt butter in a large skillet over medium heat. Place one tortilla shell into the skillet to start layering.
Add cheese layer: Place one layer of sliced cheese over the tortilla in the skillet to help ingredients stick and melt evenly.
Add ham: Layer 2-3 slices of deli ham evenly on top of the cheese.
Sprinkle breadcrumbs: Evenly sprinkle 1 tablespoon of toasted breadcrumbs over the ham to add a crunchy texture.
Add another cheese layer: Place another layer of sliced cheese on top of the breadcrumbs.
Add chicken: Layer ¼ cup sliced grilled chicken breast evenly over the cheese.
Drizzle sauce: Spoon a couple of spoonfuls of the warm Parmesan Dijon sauce over the chicken for moisture and additional flavor.
Sprinkle more breadcrumbs: Add the remaining tablespoon of toasted breadcrumbs over the sauce to maintain a crunchy texture.
Final cheese layer: Add a final layer of sliced cheese to ensure gooey, cheesy goodness throughout.
Top with second tortilla: Place another tortilla shell on top to complete the quesadilla.
Cook and flip: Allow the bottom tortilla to cook until golden brown and crispy, then carefully flip the quesadilla and cook the other side until it is also golden brown and the cheese is fully melted.
Slice and serve: Remove the quesadilla from the skillet, cut into slices, and serve immediately with the remaining warm Parmesan Dijon sauce on the side.

Notes

Cook quesadillas over medium heat to prevent browning too quickly and ensure cheese melts properly.
Store-bought breaded chicken chicken can be used instead of adding breadcrumbs for convenience.
Grated cheese can be used instead of sliced cheese for faster layering.
Ingredient quantities may vary depending on how full you want your quesadillas.
This recipe makes extra sauce that can be used for multiple quesadillas or as a dip.
To make breadcrumbs at home, process bread heels in a food processor and bake crumbs at 350°F for about 5 minutes until toasted.

Keywords: Chicken Cordon Bleu Quesadillas, quesadilla recipe, chicken quesadilla, cheese quesadilla, ham and cheese, parmesan dijon sauce