Tasty Cordon Bleu Quesadilla

Chicken Cordon Bleu Quesadillas pull together those tasty classic flavors in a speedy, grab-and-go meal that’s awesome for quick lunches or switching up weeknight dinners. Every bite is loaded—tender chicken, smoky ham, crunchy breadcrumbs, melted cheese, and creamy Parmesan sauce, all tucked inside warm, crisped tortillas.

The first time I threw these together on a lazy Sunday, my family was hooked. Now they’re my go-to whenever someone yells for something warm, cheesy, and filling.

Tasty Ingredients

• Salt and pepper: Sprinkle as you go so the flavors don’t get too intense
• Freshly grated Parmesan cheese: Shred it from a chunk for smooth melting—skip the bagged stuff
• Hot sauce: Optional—use if you want a gentle heat or something extra
• Dijon mustard: Brings that classic tang, so use real Dijon not yellow
• Chicken bouillon cube: Adds extra savory oomph in the sauce
• Milk: Choose whole or 2 percent for richer sauce—avoid skim
• Flour: Whisk it in for a thick, lump-free Dijon sauce
• Butter: Needed in the sauce for richness and smooth texture
• Melted butter: Brushed on tortillas gets them golden and tasty—real, unsalted works best
• Toasted breadcrumbs: Crunchy, just like real cordon bleu—homemade are great but use what you’ve got
• Swiss or Provolone cheese: Both types melt nicely and taste classic; double up if you like more goo
• Deli ham: Find thin slices with a gentle smoky or sweet note—pick fresh ham over processed stuff
• Grilled chicken breast: Slice or shred—rotisserie or newly cooked both work well
• Flour tortillas: Go big (around eight to ten inches across) for easy folding and crispy outsides

Simple How-To

Slice, Stack, and Layer:

Butter up a large skillet on medium. Toss down a tortilla, then pile on shredded chicken, a thick layer of cheese, and then some ham slices. Sprinkle on those toasted breadcrumbs for crunch. Go for more cheese up top for gooeyness.

Sauce and More:

Warm some butter in a pot, and toss in flour and a bouillon cube. Whisk for a couple minutes to cook. Add milk little by little, stirring so it blends with no lumps. Drop in Dijon and just a tap of hot sauce if you like. Keep stirring five-ish minutes until it’s creamy and thick, then pull off the heat, add grated Parmesan, and stir until smooth. Keep the sauce warm.

Final Stack-Up:

Spoon the warm Dijon Parmesan sauce over the chicken layer, making sure it gets to the edges. Add a last dusting of breadcrumbs, another bit of cheese, and lay a second tortilla on top. Press gently to smush it all together.

Crisp in the Pan:

Cook the quesadilla until the bottom turns golden. Flip carefully (wide spatula helps), and brown the other side. Shoot for about five minutes per side so both are crisp and the cheese is melted.

Cut and Enjoy:

Transfer to a cutting board, let it cool for a second, then slice into wedges. Dish it up hot with extra Parmesan Dijon sauce for dipping on the side.

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If there’s a show-stealer here, it’s definitely the Dijon in the sauce. It takes things way beyond a regular cheesy quesadilla. My kids always scrape every drop off their plate—and beg for more. It even makes me think of the first time I had cordon bleu in a fancy spot as a kid. Now I get to bring that happy memory home to them on school nights.

Keeping It Fresh

Wrap up any leftover quesadilla pieces tightly or pop them in an airtight box in the fridge—they’ll stay good up to three days. The Dijon sauce keeps in a jar in the fridge for about four days. To reheat, just put quesadillas back in a dry skillet for a crispy bite, not the microwave. Warm sauce up with a tiny splash of milk to loosen if needed.

Quick Change-Ups

Swap in rotisserie chicken or turkey for something different. Mozzarella or cheddar can easily step in for the Swiss if that’s more your style. If breadcrumbs are low, smash up some croutons or grab panko for that extra crisp.

FUN WAYS TO SERVE

Make them the main show with a big salad and fresh herbs on top. Cut into small pieces for a crowd-pleasing starter. They’re awesome next to roasted veggies or dunked in tomato soup for that ultimate comfort hit.

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Bit of Backstory

This classic started out fancy—Swiss or French roots. The Parmesan Dijon sauce here is like a nod to the usual creamy bechamel, just way quicker. Putting it all in a quesadilla makes it easy for busy families and keeps all the good stuff in your hand.

Recipe FAQs

→ How can I avoid soggy tortillas?

Cook the quesadillas on medium heat, don't overstuff them, and let the cheese act as a seal to block moisture from spreading.

→ Can I swap out the ham?

Sure! Smoked turkey slices or crispy cooked bacon are tasty substitutes with their own unique flavor twist.

→ What cheese works best here?

Pick Swiss or provolone for their creamy melt and smooth flavor. Grating them speeds up the melting process.

→ Do I need to make the sauce?

The Parmesan Dijon sauce really pulls the flavors together, but honey mustard works fine as a quick alternative.

→ How do I get crispy quesadillas?

Brush the tortilla with a thin layer of melted butter and cook in a nonstick skillet until both sides are golden and crisp.

→ What's good to serve alongside this?

A fresh salad, roasted veggies, or crunchy coleslaw work great to balance the rich flavors.