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Tasty Cordon Bleu Quesadillas

Section: Evening Favorites

Golden tortillas hold ham, grilled chicken, and Swiss cheese stacked up with a rich Parmesan Dijon sauce. The sauce’s made from butter, a bit of flour, chicken broth, milk, mustard, and Parmesan for a smooth tang. Toasted breadcrumbs add a light crunch inside. Cooking over medium heat melts the cheese just right without burning the tortilla. It’s a quick and tasty twist on comfort food.

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Lindsey
Created By Lindsey
Most recently updated on Sun, 30 Nov 2025 02:01:39 GMT
Stacked cordon bleu quesadillas with crispy edges Save
Stacked cordon bleu quesadillas with crispy edges | cookbing.com

These quesadillas with chicken, ham, and cheese put a fun twist on the classic cordon bleu. With a crunchy tortilla and creamy Parmesan Dijon sauce, they make an easy, cozy lunch or dinner with hardly any hassle.

I whipped this up when I wanted cordon bleu but needed something faster. Now it's my go-to for a tasty, filling meal after a hectic day.

What You Need

  • Flour tortilla: choose one that’s soft but can get crispy when cooked and folds easily
  • Grilled chicken breast: fresh, skinless, and juicy for lean protein
  • Deli ham: thin slices with a smoky, salty punch for layering
  • Swiss or Provolone cheese: pick slices that melt well for gooey layers
  • Toasted breadcrumbs: homemade from old bread add crunchy texture
  • Butter: unsalted works best for cooking and the sauce
  • Flour: all-purpose to thicken the sauce smoothly
  • Milk: whole or 2% gives the sauce a nice creaminess
  • Chicken bouillon cube: adds a deep savory flavor, low sodium helps keep salt in check
  • Dijon mustard: sharp and fresh for a tangy zing
  • Hot sauce: optional, adds a spicy layer
  • Grated Parmesan cheese: fresh is best for a rich, savory sauce
  • Salt and pepper: season carefully to balance flavors

How To Make It

Make The Sauce
First, melt 2 tablespoons of butter gently in a medium pan over medium heat until foamy. Stir in 1 tablespoon flour and cook for about 2 minutes, stirring constantly to get rid of the raw taste. Crumble in a chicken bouillon cube and mix well. Add 1 cup of milk bit by bit, whisking non-stop to avoid lumps. Stir in 1 tablespoon Dijon mustard and a splash of hot sauce if you like. Keep whisking and let it cook for around 5 minutes until it thickens nicely and coats a spoon. Take it off the heat and mix in half a cup of freshly grated Parmesan until smooth. Keep it warm on very low heat.
Get The Quesadilla Ready
Heat 2 tablespoons butter in a big pan over medium heat. Lay one 8-10 inch tortilla flat in the pan. Scatter 4 slices of Swiss or Provolone cheese evenly over it, then add 2-3 slices of ham. Sprinkle 2 tablespoons toasted breadcrumbs on top. Add another cheese layer to help everything stick. Spread ¼ cup sliced grilled chicken evenly. Drizzle a couple tablespoons of the creamy sauce over the chicken to keep it juicy and tasty. Sprinkle a bit more toasted breadcrumbs for crunch. Top with one last cheese layer and then place another tortilla on top.
Cook Till Crispy
Cook the quesadilla on medium until the bottom is golden and crunchy. Flip carefully with a spatula and cook the other side the same way until cheese melts and the crust turns golden, about 4 to 6 minutes per side. Take it out and let it cool for a minute. Cut into wedges and serve warm with leftover sauce for dipping.
A stack of chicken cordon bleu quesadillas.
A stack of chicken cordon bleu quesadillas. | cookbing.com

The sauce steals the show for me. It turns simple stuff into something creamy and tangy, bringing a taste that feels French but easy-going. This dish reminds me of dinners where everyone’s around for something quick, tasty, and a bit special.

Storing Leftovers

Wrap leftovers tight in foil or pop them in an airtight container and keep in the fridge. Reheat in a pan so the tortilla stays crisp rather than nuking it in the microwave, which can make it soggy.

Swap Ideas

Use leftover rotisserie chicken or turkey instead of grilled chicken. Try gouda or mozzarella cheese for a milder or stretchier melt. Whole wheat or corn tortillas work too but you might need to tweak cooking time.

Serving Tips

Go with a fresh green salad with lemon dressing to lighten things up. Serve with pickles or some coleslaw for a fresh contrast. Avocado slices or a spoonful of sour cream go great with the creamy sauce.

Seasonal Ideas

Throw in thin apple or pear slices for a fall vibe. Mix in sautéed mushrooms or spinach for extra flavor and nutrition. Swap Dijon with grainy mustard for a coarser, rustic kick.

A stack of chicken cordon bleu quesadillas.
A stack of chicken cordon bleu quesadillas. | cookbing.com

With crispy edges and gooey cheese, these quesadillas are hard to resist. They’re a perfect mix of classic flavors that feel like a treat any day.

Frequently Asked Cooking Questions

→ Which cheese melts best in these quesadillas?

Provolone or Swiss cheese are great choices. They melt smoothly and complement the flavors without overpowering.

→ How do I get a thick and creamy sauce?

Start by whisking butter and flour into a roux. Then slowly add milk and chicken broth while stirring. Cook until it’s thickened, then mix in mustard and Parmesan for extra flavor.

→ Is it okay to use cooked or breaded chicken?

Absolutely! Using pre-cooked or breaded chicken can save time. Just be sure to adjust the seasoning and heat to suit.

→ How can I stop the quesadilla from burning before the cheese melts?

Keep the heat medium so the cheese softens while the tortilla turns golden. Flip gently once the first side browns.

→ What gives these quesadillas a nice crunch?

Sprinkling toasted breadcrumbs inside adds a subtle crunch that plays well with the creamy cheese and sauce.

Cordon Bleu Quesadillas

Golden tortillas stacked with ham, chicken, gooey cheese, and a creamy Parmesan mustard sauce.

Preparation Time
15 minutes
Time to Cook
20 minutes
Overall Time
35 minutes
Created By: Lindsey

Type of Recipe: Dinner

Cooking Difficulty: Intermediate Skill Needed

Cuisine Style: American fusion

Servings Yielded: 1 Number of Servings (1 quesadilla)

Diet Preferences: ~

Ingredients List

→ Tortilla and fillings

01 One flour tortilla around 20-25 cm wide
02 About 60 ml grilled chicken breast, cut into strips
03 Two to three slices of deli ham
04 Four slices of Swiss or Provolone cheese
05 Two tablespoons of toasted breadcrumbs

→ Sauce

06 Two tablespoons of butter
07 One tablespoon of regular flour
08 One chicken bouillon cube, crumbled
09 240 ml milk
10 One tablespoon Dijon mustard
11 A splash of hot sauce if you like
12 Half a cup (about 50 grams) of freshly grated Parmesan cheese

→ Additional

13 Two tablespoons melted butter
14 Salt and freshly ground black pepper to taste

Detailed Cooking Steps

Step 01

Melt two tablespoons of butter in a medium pot on medium heat. Whisk in one tablespoon flour and crumble the chicken bouillon cube. Keep stirring for a minute or two to cook it all together.

Step 02

Slowly pour in the 240 ml of milk while whisking so it stays smooth. Mix in the Dijon mustard and hot sauce if you want some heat. Cook and stir for about five minutes until the sauce thickens up.

Step 03

Take the pot off the heat and stir in the grated Parmesan cheese until it melts in nicely. Keep the sauce warmed gently until you're ready to use it.

Step 04

Heat the two tablespoons of melted butter in a large pan over medium heat. Put one tortilla in the pan. On that, layer half of the cheese slices first, then add ham, sprinkle some breadcrumbs, scatter the rest of the cheese, top with chicken strips, drizzle some sauce, add more breadcrumbs, and finish with the last cheese layer. Cover with the second tortilla.

Step 05

Let the quesadilla cook until the bottom tortilla turns golden. Flip it carefully and cook the other side until it's golden too and the cheese inside is melted, about three to four minutes each side.

Step 06

Take the quesadilla out of the pan, slice it up, and serve hot with the extra sauce on the side.

Helpful Hints

  1. Keep the heat medium so the cheese melts nicely and everything warms evenly without crisping the tortilla too much.
  2. For a different crunch, you can swap breadcrumbs with store-bought breaded chicken.
  3. Using shredded cheese instead of slices can make putting it together quicker.
  4. The sauce makes more than enough for several quesadillas.
  5. You can make your own breadcrumbs by grinding up bread heels and toasting them for five minutes at 175°C.

Necessary Kitchen Tools

  • Medium pot
  • Whisk
  • Big skillet or frying pan
  • Spatula
  • Parmesan cheese grater

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Has dairy
  • Contains gluten from the flour tortilla and breadcrumbs

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 700
  • Fat Content: 40 grams
  • Carbohydrate Content: 45 grams
  • Protein Amount: 45 grams