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Chicken Cordon Bleu Quesadillas

Section: Wholesome Meals for Every Day

Layers of grilled chicken, savory ham, and Swiss or provolone cheese melt together inside toasted flour tortillas, offering all the cozy flavors of a classic favorite in a speedy handheld form. A creamy Parmesan Dijon sauce pulls the whole dish together, drizzled inside and served on the side for dipping. Easy to make in just a few steps—assemble, toast until golden, slice, and enjoy! Customize the ingredients to your taste, swap in breaded chicken, or use grated cheese if preferred. Each bite brings the comforting blend of smoky ham, juicy chicken, and luscious cheese.

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Savor by Sophie official logo
Created By Sophie
Updated on Thu, 13 Nov 2025 21:08:48 GMT
A recipe for a crepe with ham and cheese. Save
A recipe for a crepe with ham and cheese. | savorbysophie.com

Chicken Cordon Bleu Quesadillas turn a timeless classic into an easy weeknight meal that is crisp on the outside and packed with layered flavors inside. You get the savory combo of ham and chicken with gooey cheese and a creamy Parmesan Dijon sauce that clings to every bite. Perfect for days when you crave indulgence without the long prep.

My first time making these was after a long day when everyone needed a pick me up. Now my family lights up when they spot quesadillas on the menu especially with that velvety sauce.

Ingredients

  • Flour tortillas: the foundation that gets golden and crisp choose a burrito size for easier filling and folding
  • Grilled chicken breast: brings heartiness and protein slice thin so it heats quickly and evenly
  • Deli ham: offers that signature cordon bleu flavor get a high quality honey or black forest ham for best results
  • Swiss or provolone cheese: melts beautifully and gives a nutty creamy finish aim for a block and slice it yourself for extra melt
  • Toasted breadcrumbs: add crunch and a buttery finish make your own with a quick oven toast for fresher flavor
  • Melted butter: to brush over tortillas so they crisp and toast perfectly use real butter for the best taste
  • Butter and flour: serve as the base for the Parmesan Dijon sauce creating a silky roux
  • Milk: brings the sauce together opt for whole milk for richness
  • Chicken bouillon: amplifies the savory depth in the sauce
  • Dijon mustard: adds a sharp tang classic to cordon bleu dishes
  • A dash of hot sauce: brings optional heat to suit your spice preference
  • Parmesan cheese: freshly grated so it melts well and creates a velvety texture in the sauce
  • Salt and pepper: finish the sauce to your taste

Instructions

Make the Parmesan Dijon Sauce:
Melt butter in a medium saucepan over medium heat. Whisk in flour to create a paste then crumble in the chicken bouillon cube. Cook for one to two minutes stirring constantly to avoid browning. Gradually pour in the milk while whisking slowly to prevent lumps. Add Dijon mustard and a drop of hot sauce if using. Maintain a gentle simmer whisking frequently for about five minutes or until the sauce noticeably thickens. Take the pan off heat and stir in freshly grated Parmesan letting it melt into a creamy finish. Taste and season with salt and pepper. Keep warm over very low heat while preparing the quesadillas.
Assemble the Quesadillas:
Melt butter in a large skillet over medium heat. Lay one flour tortilla in the pan. Add an even layer of sliced cheese then follow with a layer of ham. Sprinkle with toasted breadcrumbs and top with more cheese to glue the layers together. Next add sliced grilled chicken making sure to distribute evenly. Drizzle a few spoonfuls of the prepared sauce over the fillings then scatter with more breadcrumbs for crunch. Add an extra layer of cheese and finish with a second tortilla.
Cook and Slice:
Cook the quesadilla undisturbed until the bottom tortilla is golden brown about three to four minutes. Use a large spatula to carefully flip and cook the other side until evenly browned and crispy. Transfer to a cutting board let stand for a minute to set then slice into wedges. Serve warm with extra Parmesan Dijon sauce for dipping.
A stack of sandwiches with cheese and ham.
A stack of sandwiches with cheese and ham. | savorbysophie.com

I always look forward to swirling the sauce over the layers sometimes sneaking extra onto my own slice. There is something special about watching everyone reach for their share before the pan hits the table.

Storage Tips

Let leftovers cool to room temperature before storing. Place sliced quesadillas in an airtight container separated with parchment to prevent sticking. Refrigerate for up to three days. Reheat on a skillet or in a toaster oven to restore crispness and keep the cheese melty.

Ingredient Substitutions

Try Monterey Jack or mozzarella if you are out of Swiss or provolone. Turkey breast can swap for chicken. If you need a shortcut rotisserie chicken saves time and still tastes great. Use pre made breadcrumbs or skip them altogether for a softer bite.

Serving Suggestions

Cut quesadillas into small triangles for appetizers at a gathering. Serve with a fresh green salad or roasted veggies. A bowl of extra Dijon sauce on the side never hurts for enthusiastic dippers.

Cultural Context

Quesadillas have roots in Mexican cuisine but this version borrows inspiration from French chicken cordon bleu. It is a fun mashup that reflects how global flavors come together for modern comfort food. You get crispy tortillas with the nostalgic comfort of ham and cheese.

Seasonal Adaptations

Swap to gluten free tortillas and a gluten free flour blend for sensitivity friendly quesadillas. Add seasonal greens like spinach for spring or roasted peppers in summer. Try smoked chicken or turkey for a fall variation.

Success Stories

I once made a double batch for a family movie night and the kids barely gave the film a glance while they devoured every hot crispy slice. These quesadillas have even made an appearance at potlucks where they always steal the show.

Freezer Meal Conversion

Assemble the quesadillas up to the cooking step then wrap tightly and freeze. Thaw overnight in the fridge and cook straight from chilled until crisp. The sauce can be made ahead and reheated gently with a splash of milk to loosen.

A stack of ham and cheese sandwiches.
A stack of ham and cheese sandwiches. | savorbysophie.com

Chicken Cordon Bleu Quesadillas will be a star on your table. Make a batch and enjoy every crispy creamy bite together.

Common Recipe Questions

→ Can I use different types of cheese?

Absolutely! Swiss or provolone work well, but feel free to experiment with mozzarella or cheddar for unique flavors.

→ Is it possible to prepare the sauce ahead of time?

Yes, the Parmesan Dijon sauce can be made in advance and gently reheated on the stovetop when you're ready to cook.

→ Can I substitute store-bought breaded chicken?

Yes, using breaded chicken instead of grilled chicken and breadcrumbs adds a crispy texture and saves time.

→ What’s the best way to get crispy quesadillas?

Cook the quesadillas over medium heat so the tortillas become golden while the cheese melts fully inside.

→ How can I make my own breadcrumbs?

Process bread in a food processor until fine, then toast in the oven at 350°F for about five minutes until crisp.

Chicken Cordon Bleu Quesadillas

Savor melty chicken, ham, and cheese quesadillas paired with a velvety Parmesan Dijon sauce. Quick, hearty, and satisfying.

Preparation Time
15 mins
Time to Cook
10 mins
Overall Time
25 mins
Created By: Sophie

Recipe Type: Lunch & Dinner

Level of Expertise: Requires Some Skill

Cuisine Style: American

Makes: 2 Portions (1 large quesadilla, cut into slices)

Dietary Needs: ~

Ingredients You’ll Need

→ Quesadillas

01 2 20-25 cm flour tortillas
02 60 ml grilled chicken breast, sliced
03 2-3 slices deli ham
04 4 slices Swiss cheese or Provolone cheese
05 28 g toasted breadcrumbs
06 28 g unsalted butter, melted

→ Parmesan Dijon Sauce

07 28 g unsalted butter
08 8 g plain flour
09 240 ml whole milk
10 1 chicken bouillon cube
11 15 ml Dijon mustard
12 a dash of hot sauce (optional)
13 50 g freshly grated Parmesan cheese
14 Salt and black pepper, to taste

How to Make It

Step 01

Melt butter in a medium saucepan over medium heat. Whisk in flour and add chicken bouillon. Cook for 1-2 minutes, whisking continually. Gradually pour in milk while whisking to prevent lumps. Mix in Dijon mustard and hot sauce. Cook, stirring, for approximately 5 minutes or until thickened. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Keep sauce warm over low heat.

Step 02

Melt butter in a large skillet over medium heat. Place one tortilla in the skillet. Arrange one layer of sliced cheese onto the tortilla, followed by a layer of ham and a sprinkle of toasted breadcrumbs. Layer more cheese, then add sliced chicken and drizzle with a couple of spoonfuls of the prepared sauce. Sprinkle more breadcrumbs and add a final layer of cheese. Top with the second tortilla.

Step 03

Cook quesadilla until the bottom tortilla is golden brown. Carefully flip and continue to cook until the opposite side is also golden and crisp, ensuring the cheese is fully melted and fillings are heated through.

Step 04

Remove quesadilla from skillet, cut into slices, and serve immediately with the reserved Parmesan Dijon sauce.

Extra Tips

  1. Maintain medium heat to prevent browning the tortilla before the interior is fully heated and cheese is melted.
  2. Store-bought breaded chicken can substitute for grilled chicken and breadcrumbs.
  3. Grated cheese may be used instead of sliced cheese for easier melting.
  4. Sauce quantity yields enough for multiple quesadillas; scale the main components as needed.
  5. For homemade breadcrumbs, process bread in a food processor and toast at 175°C for 5 minutes.

Recommended Tools

  • Medium saucepan
  • Large skillet
  • Whisk
  • Knife
  • Measuring cups and spoons

Allergen Details

Check all the ingredients to avoid allergens, and seek medical advice if you’re unsure.
  • Contains milk, cheese, and butter (dairy)
  • Contains wheat flour and tortillas (gluten)
  • Contains ham and chicken (meat)

Nutritional Info (Per Serving)

These nutrition details are for informational purposes only and shouldn’t replace professional dietary guidance.
  • Calories: 650
  • Fat: 36 g
  • Carbs: 39 g
  • Protein: 44 g