Chicken Cordon Bleu Quesadillas (Printable Version)

Golden quesadillas packed with grilled chicken, ham, Swiss cheese, toasted breadcrumbs, and creamy Parmesan Dijon sauce.

# Ingredients:

→ Tortillas

01 - Large flour tortillas (20-25 cm diameter)

→ Protein

02 - Thinly sliced or shredded grilled chicken breast
03 - Thinly sliced deli ham, gently smoky or mildly sweet

→ Cheese

04 - Swiss or Provolone cheese, sliced or shredded

→ Toppings

05 - Toasted breadcrumbs, preferably homemade

→ Butter

06 - Unsalted butter for cooking and sauce

→ Sauce

07 - All-purpose flour for thickening (approximately 15 g)
08 - Whole milk or 2% milk (240 ml)
09 - Chicken bouillon cube, crushed
10 - Dijon mustard (15 ml)
11 - Hot sauce, optional (a few drops)
12 - Freshly grated Parmesan cheese (30 g)
13 - Salt and freshly ground black pepper, to taste

# Steps:

01 - In a medium saucepan, melt butter over medium heat until sizzling. Whisk in flour and crushed chicken bouillon cube, cooking for about two minutes to remove raw flour taste and dissolve bouillon. Gradually add milk while whisking constantly to prevent lumps. Stir in Dijon mustard and hot sauce if desired. Continue cooking and whisking for five minutes until thickened. Remove from heat, add grated Parmesan cheese, and stir vigorously until smooth and creamy. Keep warm over low heat or cover.
02 - Heat a large skillet over medium heat and melt a small pat of butter to coat the surface. Place one tortilla flat in the skillet. Layer slices of cheese evenly over the tortilla, reaching near the edges. Add a single layer of ham slices, followed by a sprinkle of toasted breadcrumbs. Add another cheese layer, then spread the sliced chicken breast evenly atop.
03 - Drizzle several spoonfuls of the warm Parmesan Dijon sauce evenly over the chicken, ensuring coverage to the edges. Sprinkle additional breadcrumbs for texture, followed by a final layer of cheese to seal the fillings. Top with the second tortilla and press gently to hold all layers together.
04 - Continue cooking over medium heat, allowing the bottom tortilla to crisp and attain a golden brown color without burning. Carefully flip using a wide spatula and cook the second side until equally golden and crisp. Total cooking time is approximately five minutes per side.
05 - Transfer the cooked quesadilla to a cutting board and let rest briefly. Slice into wedges and serve immediately with the remaining Parmesan Dijon sauce for dipping.

# Notes:

01 - Use medium heat to prevent soggy tortillas and ensure thorough melting without burning.
02 - Homemade toasted breadcrumbs enhance texture and flavor but store-bought breadcrumbs or crushed croutons work as substitutes.
03 - Leftover Parmesan Dijon sauce is excellent on vegetables, potatoes, or pasta.

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