Chicken Cordon Bleu Quesadilla: A Delicious & Easy Recipe

Chicken Cordon Bleu Quesadilla: Prepare to experience a flavor explosion that will redefine your definition of comfort food! Imagine the classic elegance of Chicken Cordon Bleu – the tender chicken, savory ham, and melted Swiss cheese – reimagined in a warm, cheesy, and utterly irresistible quesadilla. This isn’t just a recipe; it’s a culinary adventure that brings together the best of both worlds.

While the quesadilla itself boasts ancient roots in Mexican cuisine, dating back to the Aztec era, Chicken Cordon Bleu is a relatively modern creation, believed to have originated in either Switzerland or France in the mid-20th century. Our Chicken Cordon Bleu Quesadilla cleverly marries these distinct culinary traditions, resulting in a dish that’s both familiar and excitingly new.

What makes this quesadilla so incredibly appealing? It’s the perfect combination of textures and tastes. The crispy tortilla gives way to a gooey, cheesy interior, punctuated by the salty ham and the juicy chicken. People adore this dish because it’s quick to prepare, satisfyingly filling, and a guaranteed crowd-pleaser. Whether you’re looking for a weeknight dinner solution or a fun appetizer for your next gathering, this recipe is sure to become a new favorite. Get ready to discover your new favorite way to enjoy Chicken Cordon Bleu!

Ingredients:

• For the Chicken:
• 2 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper to taste
• For the Ham and Cheese Filling:
• 4 ounces thinly sliced cooked ham
• 4 ounces Swiss cheese, shredded (about 1 cup)
• For the Creamy Dijon Sauce:
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon sour cream or Greek yogurt
• 1/2 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• Pinch of salt and freshly ground black pepper
• For the Quesadillas:
• 4 large flour tortillas (about 10-12 inches in diameter)
• 2 tablespoons butter, divided

Preparing the Chicken

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and tenderizes the chicken.
2. Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture evenly over both sides of the pounded chicken breasts. Make sure every part of the chicken is covered with the seasoning.
3. Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 4-5 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
4. Rest and Slice the Chicken: Remove the cooked chicken from the skillet and let it rest for a few minutes before slicing it into thin strips. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Making the Creamy Dijon Sauce

1. Combine Ingredients: In a small bowl, whisk together the mayonnaise, Dijon mustard, sour cream (or Greek yogurt), lemon juice, garlic powder, salt, and pepper until smooth and well combined.
2. Taste and Adjust: Taste the sauce and adjust the seasonings as needed. You might want to add a little more Dijon mustard for a tangier flavor or a pinch more salt and pepper to enhance the overall taste.
3. Set Aside: Cover the bowl and set the sauce aside until you’re ready to assemble the quesadillas. This allows the flavors to meld together.

Assembling the Quesadillas

1. Prepare the Tortillas: Lay out the flour tortillas on a clean work surface.
2. Spread the Sauce: Spread a thin layer of the Creamy Dijon Sauce evenly over one half of each tortilla, leaving a small border around the edge. This will help the quesadilla stick together.
3. Layer the Ingredients: On top of the sauce, layer half of the sliced chicken, half of the sliced ham, and half of the shredded Swiss cheese on one half of each tortilla. Be careful not to overfill the tortillas, as this can make them difficult to fold and cook.
4. Fold the Tortillas: Carefully fold the other half of each tortilla over the filling, creating a half-moon shape. Press down gently to seal the edges.

Cooking the Quesadillas

1. Heat the Butter: Melt half of the butter (1 tablespoon) in a large skillet or griddle over medium heat.
2. Cook the First Quesadilla: Carefully place one or two quesadillas (depending on the size of your skillet) in the hot skillet. Cook for about 3-4 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and gooey. Use a spatula to gently press down on the quesadillas while they are cooking to ensure even browning and melting of the cheese.
3. Repeat: Remove the cooked quesadillas from the skillet and set them aside on a cutting board. Melt the remaining butter in the skillet and repeat the cooking process with the remaining quesadillas.
4. Cut and Serve: Let the cooked quesadillas cool for a minute or two before cutting them into wedges with a sharp knife or pizza cutter. Serve immediately while they are still warm and the cheese is melted.

Tips and Variations

• Chicken Preparation: For a quicker option, you can use pre-cooked rotisserie chicken instead of cooking the chicken breasts yourself. Simply shred the rotisserie chicken and use it in the filling.
• Cheese Options: While Swiss cheese is traditional for Chicken Cordon Bleu, you can experiment with other cheeses such as Gruyere, provolone, or even a blend of Swiss and Gruyere for a richer flavor.
• Ham Variations: You can use different types of ham, such as Black Forest ham or honey ham, depending on your preference.
• Spicy Kick: For a spicy kick, add a pinch of red pepper flakes to the Creamy Dijon Sauce or sprinkle some diced jalapeños into the filling.
• Vegetarian Option: For a vegetarian version, replace the chicken and ham with sautéed mushrooms and spinach.
• Serving Suggestions: Serve the Chicken Cordon Bleu Quesadillas with a side of sour cream, guacamole, or salsa for dipping. They also pair well with a simple salad or some tortilla chips.
• Make-Ahead Tip: You can assemble the quesadillas ahead of time and store them in the refrigerator for up to 24 hours. When ready to cook, simply follow the cooking instructions.
• Grilling Option: For a smoky flavor, you can grill the quesadillas instead of cooking them in a skillet. Preheat your grill to medium heat and grill the quesadillas for about 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted.
• Air Fryer Option: You can also cook these in an air fryer! Preheat your air fryer to 375°F (190°C). Lightly spray the quesadillas with cooking spray and air fry for 6-8 minutes, flipping halfway through, until golden brown and the cheese is melted.

Enjoy your delicious Chicken Cordon Bleu Quesadillas!

Conclusion:

And there you have it! This Chicken Cordon Bleu Quesadilla is truly a must-try recipe, and I’m confident it will become a new favorite in your household. It’s the perfect marriage of comfort food and sophisticated flavors, all wrapped up in a warm, cheesy tortilla. The crispy chicken, the salty ham, the creamy Swiss cheese, and that tangy Dijon mustard sauce – it’s a symphony of tastes and textures that will leave you wanting more. But why is this quesadilla so special? It’s the sheer simplicity of it all. You get all the deliciousness of Chicken Cordon Bleu without the fuss of breading, frying, or baking. It’s quick, easy, and incredibly satisfying. Plus, it’s a fantastic way to use up leftover cooked chicken or ham, making it a budget-friendly option too. Beyond its ease and flavor, this recipe is incredibly versatile. Feel free to experiment with different cheeses. Gruyere would be a fantastic substitute for Swiss, adding a slightly nutty and complex flavor. Or, if you’re feeling adventurous, try adding a sprinkle of shredded Parmesan for a sharper, saltier kick.

Serving Suggestions and Variations:

* Dipping Sauces: While the Dijon mustard sauce is incredible on its own, consider serving your quesadillas with other dipping sauces. A creamy ranch dressing, a honey mustard sauce, or even a simple sour cream would all complement the flavors beautifully. * Side Dishes: To make it a complete meal, serve your Chicken Cordon Bleu Quesadilla with a side salad, some crispy sweet potato fries, or a bowl of creamy tomato soup. * Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the chicken mixture or use a spicy mustard instead of Dijon. * Vegetarian Option: While this recipe is obviously not vegetarian, you could easily adapt it by substituting the chicken with grilled portobello mushrooms or a plant-based chicken alternative. * Breakfast Quesadilla: Imagine this quesadilla with scrambled eggs and a side of salsa for a truly decadent breakfast! I truly believe that this Chicken Cordon Bleu Quesadilla recipe is a winner. It’s a crowd-pleaser, it’s easy to make, and it’s absolutely delicious. It’s the perfect weeknight meal, a fun weekend lunch, or even a unique appetizer for your next gathering. So, what are you waiting for? Grab your ingredients, fire up your skillet, and get ready to experience the magic of this incredible quesadilla. I’m so excited for you to try it! And most importantly, I want to hear about your experience! Did you make any variations? What dipping sauce did you choose? What did your family think? Please, share your photos and stories in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! I hope you enjoy this recipe as much as I do. Let me know what you think! Print