Chicken Cordon Bleu Quesadilla with Parmesan Dijon Sauce Recipe
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.
- 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
