Description
A delicious twist on classic chicken cordon bleu, this quesadilla combines grilled chicken, deli roast beef, Swiss cheese, and a creamy Parmesan Dijon sauce for a rich and satisfying meal. Crispy tortilla crust and gooey melted cheese make it perfect for lunch or dinner.
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
- Use a meat thermometer to ensure chicken is cooked to 165°F for safety.
- To make it spicier, add extra hot sauce to the Parmesan Dijon sauce.
- For a lighter version, use low-fat cheese and milk.
- Breadcrumbs add crunch, but can be omitted for a softer texture.
- Serve with a side salad to balance richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: Chicken Cordon Bleu, Quesadilla, Grilled Chicken, Parmesan Dijon Sauce, Swiss Cheese, Toasted Breadcrumbs
