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 chicken breast with salt and pepper. Cook in a skillet over medium-high heat until golden brown and cooked through (165°F). Let it rest for 5-10 minutes, then slice thinly or shred.

Step 2: 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, stirring 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.

Step 3: Lay the 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 over the filling, gently pressing to seal.

Step 4: Heat 2 tablespoons melted butter in a large non-stick skillet or griddle over medium heat. Carefully place the quesadilla in the skillet. Cook for 3-5 minutes per side, until the tortilla is golden brown and the cheese inside is melted and gooey. Press gently with a spatula to ensure even browning.

Step 5: Transfer the cooked quesadilla to a cutting board. Let it rest for a minute or two, then slice into 2-3 wedges. Serve immediately, optionally garnished with fresh parsley or chives.

Tips & Variations

Use rotisserie chicken for a quick shortcut without grilling.

Swap roast beef for ham for a more traditional cordon bleu flavor.

Add a pinch of smoked paprika to the sauce for a subtle smoky depth.

Use whole wheat tortillas for a healthier twist.

Toast the breadcrumbs with a little garlic powder for extra flavor and crunch.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked or rotisserie chicken works well and saves time. Just slice or shred it before assembling the quesadilla.

Is the Parmesan Dijon sauce necessary?

The sauce adds creamy richness and ties the flavors together, but you can omit it or substitute with a simple mustard-mayo mix if desired.

Dinner

Chicken Cordon Bleu Quesadilla with Parmesan Dijon Sauce Recipe

Introduction