Chicken Cordon Bleu Quesadillas (Print version)
Crispy skillet quesadillas stuffed with chicken, ham, Swiss cheese, toasted crumbs, and a creamy Dijon sauce.
# Ingredients:
For the Dijon sauce
01 -
1/2 cup (120 g) sour cream
02 -
2 tablespoons Dijon mustard
03 -
2 tablespoons finely grated Parmesan cheese
04 -
1/4 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
1 pinch kosher salt, plus more to taste
07 -
1 teaspoon lemon juice, optional
For the quesadillas
08 -
1 tablespoon unsalted butter, divided
09 -
1/2 cup (30 g) panko breadcrumbs
10 -
4 large 10-inch flour tortillas
11 -
2 cups (280 g) cooked chicken, shredded or finely chopped
12 -
6 oz (170 g) thin deli ham, chopped or torn into strips
13 -
2 cups (225 g) shredded Swiss cheese
14 -
1 tablespoon olive oil or softened butter, for the skillet
15 -
Chopped parsley, for serving, optional
# Instructions:
01 -
Melt 1 teaspoon butter in a large skillet over medium heat. Add the panko and stir for 2-3 minutes until golden and crisp. Transfer to a plate.
02 -
Stir the sour cream, Dijon mustard, Parmesan, garlic powder, pepper, salt, and lemon juice in a small bowl until smooth. Taste and adjust the salt lightly.
03 -
Lay out the tortillas. Spread about 1 tablespoon sauce over one half of each tortilla, then layer with Swiss cheese, chicken, ham, toasted panko, and a little more Swiss. Fold each tortilla closed.
04 -
Wipe out the skillet and set it over medium heat. Brush with a little olive oil or butter, add 1 or 2 folded quesadillas, and cook for 3-4 minutes until the bottom is golden and crisp.
05 -
Flip carefully and cook for another 3-4 minutes until the second side is golden and the cheese is melted. Repeat with the remaining quesadillas, adding more oil or butter as needed.
06 -
Let the quesadillas rest for 2 minutes so the filling settles. Slice into wedges and serve hot with the remaining Dijon sauce and parsley if using.
# Good to know:
01 -
Use cooked chicken that is chopped small so the filling warms evenly.
02 -
Keep the heat at medium so the cheese melts before the tortilla gets too dark.
03 -
Best served right after cooking, while the tortillas are crisp.