Chicken Cordon Bleu Quesadilla Recipe
This Chicken Cordon Bleu Quesadilla is a delightful fusion of classic French flavors and Mexican comfort food. Featuring tender grilled chicken, savory deli roast beef, melted Swiss or Provolone cheese, and a rich Parmesan Dijon sauce, all wrapped in a crispy flour tortilla, it’s a quick and satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 quesadilla (serves 1-2) 1x
- Category: Lunch
- Method: Frying
- Cuisine: Fusion
Ingredients
Scale
Quesadilla
- 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)
Parmesan Dijon Sauce
- 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
Instructions
- Prepare Chicken: Season chicken breast with salt and pepper. Cook in a skillet over medium-high heat until golden brown and cooked through (165°F). Rest for 5-10 minutes, then slice thinly or shred.
- Make Parmesan Dijon Sauce: In a medium saucepan, melt 2 tablespoons butter. Whisk in 1 tablespoon all-purpose flour to form a smooth roux. Gradually whisk in 1 cup milk and 1 chicken bouillon cube. Bring to a gentle simmer, whisking until thickened. Remove from heat and stir in 1 tablespoon Dijon mustard, a dash of hot sauce if using, ½ cup freshly grated Parmesan cheese, and salt and pepper to taste.
- Assemble Quesadilla: Lay an 8-10 inch flour tortilla flat. Spread a thin layer of the Parmesan Dijon sauce over one half of the tortilla, leaving a small border. Layer ¼ cup sliced chicken, 2-3 slices deli roast beef, 4 slices Swiss or Provolone cheese, and 2 tablespoons toasted breadcrumbs on top of the sauce-covered half. Fold the other half of the tortilla over the filling, gently pressing to seal.
- Cook Quesadilla: Heat 2 tablespoons melted butter in a large non-stick skillet or griddle over medium heat. Carefully place the assembled quesadilla into the hot skillet. Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is fully melted and gooey. Press down gently with a spatula to ensure even browning.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board. Allow it to rest for a minute or two, then slice into 2-3 wedges. Serve immediately, garnished with fresh parsley or chives if desired.
Notes
- You can substitute Swiss or Provolone cheese with Gruyère for a more authentic Cordon Bleu flavor.
- If you prefer a spicier sauce, increase the dash of hot sauce or add a pinch of cayenne pepper.
- To save time, use leftover grilled chicken or rotisserie chicken.
- Serve with a fresh green salad for a well-rounded meal.
- Ensure the skillet is not too hot to avoid burning the tortilla before the cheese melts.
Keywords: Chicken Cordon Bleu Quesadilla, Parmesan Dijon Sauce, Grilled Chicken Quesadilla, Savory Quesadilla, Easy Lunch Recipe
