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Chicken Cordon Bleu Quesadilla Recipe

Chicken Cordon Bleu Quesadilla transforms classic French dish into crispy handheld perfection with golden grilled chicken, smoky Black Forest ham, nutty Gruyère and Swiss cheeses, and creamy Dijon-Parmesan dipping sauce. Perfect fusion lunch blending quesadilla crunch with cordon bleu elegance.

Ingredients

Scale
  • 4 large flour tortillas (10-inch burrito size)
  • 2 cups cooked chicken breast, diced or shredded
  • 8 slices Black Forest deli ham
  • 1½ cups shredded Gruyère cheese
  • 1 cup shredded Swiss cheese
  • ¼ cup grated Parmesan cheese
  • 3 tbsp Dijon mustard
  • 2 tbsp mayonnaise
  • 2 tbsp unsalted butter
  • Dijon Cream Sauce:
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 2 tbsp Dijon mustard
  • ½ cup grated Parmesan
  • Salt, pepper, pinch cayenne

Instructions

  • 1. Make sauce: Melt butter in saucepan over medium. Whisk in flour; cook 1 minute. Slowly whisk in milk. Add Dijon, Parmesan, salt, pepper, cayenne. Simmer until thickened (3-4 minutes). Keep warm.
  • 2. Heat large skillet over medium. Spread 1 tbsp butter on one side of tortilla. Place butter-side down in skillet.
  • 3. Layer half tortilla: ½ cup Gruyère, 2 ham slices, ½ cup chicken, ¼ cup Swiss, 1 tbsp Dijon mustard drizzle. Fold empty half over filling or top with second tortilla.
  • 4. Cook 3-4 minutes until golden. Flip carefully; cook 2-3 minutes more until cheese melts and tortilla crisps. Repeat with remaining tortillas.
  • 5. Cut into wedges. Serve immediately with warm Dijon cream sauce.

Notes

  • Gruyère essential for nutty cordon bleu authenticity; Swiss milder backup.
  • Room temperature filling ingredients melt evenly without overheating tortilla.
  • Black Forest ham superior smoky flavor to generic deli ham.
  • Make sauce ahead; reheats microwave with splash milk.
  • Substitute rotisserie chicken for ultimate weeknight ease.

Nutrition

Keywords: chicken cordon bleu quesadilla, ham cheese quesadilla, dijon quesadilla