Description
Chicken Cordon Bleu Quesadillas combine tender chicken, savory ham, and creamy Swiss cheese within a warm, crispy tortilla for a delicious twist on a classic. This easy recipe is perfect for a quick weeknight meal or a delightful appetizer.
Ingredients
- For the Chicken:
- 2 large (about 1.5 lbs total) boneless, skinless chicken breasts
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup all-purpose flour, for dredging
- 2 large eggs, beaten, for dredging
- 1 cup Panko breadcrumbs, for dredging
- 2 tablespoons olive oil, for pan-frying
- 1 tablespoon unsalted butter, for pan-frying
- For the Dijon Cream Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth, low sodium
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/4 teaspoon black pepper, or to taste
- Pinch of salt, if needed
- For the Assembly:
- 8 large (10-inch) flour tortillas
- 1/2 lb thinly sliced deli ham
- 1.5 cups shredded Swiss cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons unsalted butter, for cooking the quesadillas
- Optional Garnish: Fresh chopped chives or parsley
Instructions
- Prepare the chicken: Pound chicken breasts to about 1/4 to 1/3 inch thick. Season both sides with salt, pepper, garlic powder, and onion powder. Set up a breading station with flour, beaten eggs, and Panko breadcrumbs. Dredge chicken in flour, then eggs, then Panko.
- Cook the chicken: Heat olive oil and butter in a skillet over medium-high heat. Fry breaded chicken for 3-4 minutes per side until golden brown and cooked through (165°F). Drain on paper towels and slice into strips or bite-sized pieces.
- Make the Dijon Cream Sauce: In the same skillet, melt butter over medium heat. Whisk in flour to create a roux. Gradually whisk in chicken broth until thickened. Stir in heavy cream, Dijon mustard, and season with pepper and salt if needed. Simmer for 2-3 minutes until desired consistency.
- Assemble the quesadillas: Lay out four tortillas. Spread 2 tablespoons of Dijon cream sauce on each. Sprinkle with Swiss and mozzarella cheese. Layer ham slices, then chicken pieces, then more Swiss and mozzarella cheese on top.
- Top and fold: Place the remaining four tortillas on top of the fillings. Press down gently.
- Cook the quesadillas: Heat butter in a non-stick skillet over medium heat. Cook quesadillas for 3-5 minutes per side until golden brown, crispy, and the cheese is melted.
- Serve: Remove from skillet, let rest briefly. Slice into wedges and serve immediately. Garnish with chives or parsley if desired.
Notes
- For extra crispiness, ensure the chicken is well-breaded and not overcrowded in the pan during frying.
- Taste the sauce before adding salt, as broth and Dijon mustard can be salty.
- Don’t overcrowd the skillet when cooking quesadillas to ensure even browning and crispiness.
- Serve immediately for the best texture and melted cheese.
- Optional accompaniments include a side of extra Dijon cream sauce, honey mustard, a light green salad, coleslaw, or tomato soup.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: Approx. 650-750 (estimated)
- Sugar: Approx. 5-8g (estimated)
- Sodium: Approx. 800-1200mg (estimated)
- Fat: Approx. 40-50g (estimated)
- Saturated Fat: Approx. 15-20g (estimated)
- Unsaturated Fat: Approx. 25-30g (estimated)
- Trans Fat: Approx. 0-1g (estimated)
- Carbohydrates: Approx. 40-50g (estimated)
- Fiber: Approx. 2-4g (estimated)
- Protein: Approx. 30-40g (estimated)
- Cholesterol: Approx. 100-150mg (estimated)
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