Cordon Bleu Quesadillas (Print-Friendly Version)

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

# 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:

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

# Helpful Hints:

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

Return