Name: Chicken Cordon Bleu Quesadilla Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 (8-10 inch) flour tortilla; ¼ cup grilled chicken breast, sliced; 2-3 slices deli roast beef; 4 slices Swiss or Provolone cheese; 2 tablespoons toasted breadcrumbs; 2 tablespoons melted butter (for cooking quesadilla); 2 tablespoons butter; 1 tablespoon all-purpose flour; 1 cup milk; 1 chicken bouillon cube; 1 tablespoon Dijon mustard; Dash hot sauce (optional); ½ cup freshly grated Parmesan cheese; Salt and pepper to taste

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Introduction

Chicken Cordon Bleu Quesadilla combines the classic flavors of chicken, Swiss cheese, and roast beef in a crispy, melty tortilla. This fusion dish offers a delicious twist on traditional quesadillas with a creamy Parmesan Dijon sauce that elevates every bite.

Chicken Cordon Bleu Quesadilla Recipe - Recipe Image

Ingredients

1 (8-10 inch) flour tortilla
¼ cup grilled chicken breast, sliced
2-3 slices deli roast beef
4 slices Swiss or Provolone cheese
2 tablespoons toasted breadcrumbs
2 tablespoons melted butter (for cooking quesadilla)
2 tablespoons butter (for sauce)
1 tablespoon all-purpose flour (for sauce)
1 cup milk (for sauce)
1 chicken bouillon cube (for sauce)
1 tablespoon Dijon mustard (for sauce)
Dash hot sauce (optional, for sauce)
½ cup freshly grated Parmesan cheese (for sauce)
Salt and pepper to taste

Instructions

Step 1: Season the chicken breast with salt and pepper. Cook it in a skillet over medium-high heat until golden brown and fully cooked through (internal temperature 165°F). Let it rest for 5 to 10 minutes, then slice thinly or shred.
Step 2: In a medium saucepan, melt 2 tablespoons of butter. Whisk in 1 tablespoon of all-purpose flour to create a smooth roux. Gradually add 1 cup of milk and the chicken bouillon cube while whisking. Bring the mixture to a gentle simmer until it thickens. Remove from heat and stir in 1 tablespoon Dijon mustard, a dash of hot sauce if using, ½ cup freshly grated Parmesan cheese, and season with salt and pepper.
Step 3: Lay the flour tortilla flat on a clean surface. Spread a thin layer of the Parmesan Dijon sauce over one half, leaving a small border around the edge. Layer the sliced chicken, 2-3 slices of deli roast beef, 4 slices of Swiss or Provolone cheese, and 2 tablespoons of toasted breadcrumbs on top of the sauce-covered half. Fold the other half of the tortilla over to cover the filling, gently pressing to seal.
Step 4: Heat 2 tablespoons of melted butter in a large non-stick skillet or griddle over medium heat. Carefully place the assembled quesadilla in the hot skillet. Cook for 3 to 5 minutes on each side until the tortilla is golden brown and crispy and the cheese has melted. Press down gently with a spatula to ensure even browning.
Step 5: Transfer the cooked quesadilla to a cutting board and let it rest for a minute or two. Slice into 2-3 wedges and serve immediately. Garnish with fresh parsley or chives if desired.

Tips & Variations

For extra flavor, add a sprinkle of garlic powder or smoked paprika to the chicken before cooking.
Substitute the roast beef with ham for a more traditional cordon bleu taste.
Use whole wheat or spinach tortillas to add extra nutrients and color.
To keep the breadcrumbs crunchy, toast them lightly in a dry skillet before adding.
If you prefer a spicier sauce, increase the amount of hot sauce or add a pinch of cayenne pepper.

Storage

Store any leftover quesadilla in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in a skillet over medium heat for a few minutes on each side until heated through and crispy. Avoid microwaving to keep the tortilla from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this recipe?

Yes, leftover cooked chicken works perfectly. Just slice or shred it and add it directly to the quesadilla filling.

Is there a vegetarian version of this quesadilla?

Absolutely. Replace the chicken and roast beef with sautéed mushrooms or grilled vegetables, and use vegetarian bouillon for the sauce to keep it veggie-friendly.