Chicken Cordon Bleu Quesadillas Recipe – Easy Weeknight Dinner You’ll Love

If you’ve ever craved the rich, cheesy, oh-so-satisfying flavor of Chicken Cordon Bleu but didn’t have the patience (or the kitchen stamina) for the whole breading-frying-baking process—welcome to your new obsession: Chicken Cordon Bleu Quesadillas. Think of it as the ultimate flavor hack. All the melty cheese, smoky ham, tender chicken, and creamy Parmesan Dijon sauce you dream about… but in a crispy, golden tortilla that’s ready in minutes.

The best part? You can make a Chicken Quesadilla With Rotisserie Chicken—which means you skip all the raw chicken handling and get straight to the good part: eating. Seriously, why spend an hour when you can have the Ultimate Chicken Quesadilla on the table in 15?

And let’s talk flavor layers. You get the savory ham, gooey Swiss or mozzarella, perfectly seasoned chicken, and that tangy, creamy sauce—plus a little crispy breadcrumb action on top for that “breaded” vibe without actually breading anything. Tasty Chicken Cordon Bleu? Oh yeah. Zero fuss? Double yes.

Feeling fancy? Drizzle extra Parmesan Dijon sauce over the top. Feeling experimental? Add a spicy twist with some roasted peppers for a Chili Relleno–meets–Chicken Cordon moment. Not traditional, but IMO, life’s too short to stick to the rules.

Oh, and FYI—if you’ve ever wondered How To Grill Chicken Cordon Bleu flavors without the mess, this is your answer. Just pop these quesadillas on a grill pan for extra smoky crispness.

Bottom line: Whether you’re making them for a quick weeknight dinner or showing off to friends, these quesadillas are proof that you can have fancy flavors without fancy effort. The only hard part? Not eating them all yourself.

Chicken Cordon Bleu Quesadillas Recipe – Easy Weeknight Dinner You’ll Love

If you adore the flavors of classic Chicken Cordon Bleu but dread the time-consuming prep, these quesadillas are your shortcut to bliss. You’ll still enjoy those indulgent layers—smoky ham, melted cheese, tender chicken, and a velvety Parmesan Dijon sauce—but now in a crisp, golden tortilla you can make in minutes.

Author: Aleda
Course: Lunch, Main Dish, Sandwiches
Cuisine: American
Servings: 2
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Ingredients

For the Quesadillas

• 1 large flour tortilla (8–10 inch)
• ¼ cup grilled chicken breast, thinly sliced
• 2–3 slices deli ham
• 4 slices Swiss or Provolone cheese
• 2 tablespoons toasted breadcrumbs
• 2 tablespoons melted butter

For the Parmesan Dijon Sauce

• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• 1 chicken bouillon cube
• 1 tablespoon Dijon mustard
• Dash of hot sauce (optional)
• ½ cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Directions

Make the Sauce

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and chicken bouillon, cooking for about 1–2 minutes.
2. Slowly pour in the milk, whisking constantly to avoid lumps.
3. Stir in Dijon mustard and hot sauce (if using). Continue whisking for about 5 minutes until the sauce thickens.
4. Remove from heat, mix in Parmesan cheese, and stir until smooth. Keep warm over low heat.

Assemble & Cook the Quesadilla

1. In a large skillet, melt butter over medium heat.
2. Place one tortilla in the pan and layer on half the cheese.
3. Add ham, a sprinkle of breadcrumbs, and sliced chicken.
4. Drizzle with a few spoonfuls of sauce, sprinkle more breadcrumbs, and add the remaining cheese.
5. Top with the second tortilla.
6. Cook until the bottom is golden brown, then flip and cook the other side until crispy and cheese is melted.
7. Slice and serve with the remaining sauce for dipping.

Notes

• Keep the heat at medium so the cheese melts before the tortilla browns too much.
• For extra crunch, use store-bought breaded chicken instead of adding breadcrumbs.
• Shredded cheese works fine if you don’t have slices.
• Adjust ingredient amounts to match your preferred filling-to-tortilla ratio.

Share :