Introduction

Experience a delicious fusion with this Chicken Cordon Bleu Quesadilla. Combining tender grilled chicken, roast beef, melted Swiss cheese, and a creamy Parmesan Dijon sauce, it’s a savory twist on a classic quesadilla that’s quick to prepare and sure to satisfy.

Chicken Cordon Bleu Quesadilla with Parmesan Dijon Sauce 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 (165°F). Let it rest for 5-10 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, whisking constantly until the sauce thickens gently. Remove from heat and stir in Dijon mustard, optional hot sauce, Parmesan cheese, and season with salt and pepper.
Step 3: Lay the flour tortilla flat and spread a thin layer of the Parmesan Dijon sauce over one half, leaving a small border. Layer the sliced chicken, roast beef, cheese slices, and toasted breadcrumbs over the sauce-covered half. Fold the other half of the tortilla over the filling and gently press to seal.
Step 4: Heat 2 tablespoons of melted butter in a large non-stick skillet over medium heat. Place the quesadilla in the skillet and cook for 3-5 minutes per side until golden brown and the cheese is melted. Press gently with a spatula to ensure even cooking.
Step 5: Transfer the cooked quesadilla to a cutting board and let it rest for 1-2 minutes. Slice into wedges and serve immediately. Garnish with fresh parsley or chives if desired.

Tips & Variations

For extra crispiness, sprinkle a bit more toasted breadcrumbs inside before folding the tortilla.
Swap roast beef for ham to more closely mimic traditional cordon bleu flavors.
Add a pinch of smoked paprika to the sauce for a subtle smoky note.
Use a mix of cheeses like Swiss and Provolone for richer flavor.

Storage

Store any leftover quesadilla wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain crispiness, or use a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken from a rotisserie?

Yes, rotisserie chicken works well and can save time. Just slice it thinly and use it in place of the grilled chicken breast.

What can I substitute for the chicken bouillon cube?

If you don’t have a bouillon cube, you can use a teaspoon of chicken broth powder or substitute with chicken broth or stock, adjusting the amount of milk slightly to keep the sauce consistency.

Chicken Cordon Bleu Quesadilla with Parmesan Dijon Sauce Recipe

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This Chicken Cordon Bleu Quesadilla is a delightful fusion of classic flavors wrapped in a crispy flour tortilla. Featuring tender grilled chicken breast, savory deli roast beef, melted Swiss or Provolone cheese, and a creamy Parmesan Dijon sauce, this quesadilla offers a gourmet twist on a comforting favorite. Enhanced with toasted breadcrumbs for crunch and cooked in butter for a golden finish, it’s perfect for a satisfying lunch or dinner.

Author: Ella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 1 quesadilla (serves 1-2) 1x
Category: Lunch
Method: Frying
Cuisine: American

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 to an internal temperature of 165°F. Allow the chicken to rest for 5-10 minutes before slicing thinly or shredding to prevent dryness.
Make Parmesan Dijon Sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 1 tablespoon all-purpose flour and cook for about 1 minute to form a smooth roux. Gradually whisk in 1 cup milk and crumble in 1 chicken bouillon cube. Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens. Remove from heat and stir in 1 tablespoon Dijon mustard, a dash of hot sauce if desired, ½ cup freshly grated Parmesan cheese, and season with salt and pepper to taste.
Assemble Quesadilla: Lay an 8-10 inch flour tortilla flat on a clean surface. Spread a thin, even layer of the Parmesan Dijon sauce over one half of the tortilla, leaving a small border around the edges. Layer ¼ cup sliced chicken breast, 2-3 slices of deli roast beef, 4 slices of Swiss or Provolone cheese, and 2 tablespoons toasted breadcrumbs over the sauced half. Fold the other half of the tortilla over the filling and gently press to seal the edges.
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 on each side, pressing down lightly with a spatula to ensure even browning and to help the cheese melt thoroughly. The tortilla should become golden brown and crispy.
Rest and Serve: Transfer the cooked quesadilla onto a cutting board and let it rest for 1-2 minutes to allow the filling to settle. Slice into 2-3 wedges and serve immediately. Garnish with fresh parsley or chives if desired for a pop of color and flavor.

Notes

You can substitute Swiss or Provolone cheese with Gruyère for a nuttier taste.
Use leftover cooked chicken to save prep time.
For a spicier sauce, increase the amount of hot sauce according to your preference.
Toasting the breadcrumbs adds a nice texture contrast inside the quesadilla.
Serve with a side salad or fresh salsa for a complete meal.

Keywords: Chicken Cordon Bleu, Quesadilla, Parmesan Dijon sauce, grilled chicken, roast beef, Swiss cheese, Provolone cheese, toasted breadcrumbs