Description
Tender chicken, ham, Swiss cheese, and creamy Dijon sauce combine in a crispy, golden tortilla for a fun twist on classic Chicken Cordon Bleu.
Ingredients
Scale
- 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
- 4 ounces thinly sliced cooked ham
- 4 ounces Swiss cheese, shredded (about 1 cup)
- 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
- 4 large flour tortillas (about 10–12 inches in diameter)
- 2 tablespoons butter, divided
Instructions
- Prepare 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.
- 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.
- 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).
- 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.
- Make the Creamy Dijon Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, sour cream (or Greek yogurt), lemon juice, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed. Set aside.
- Assemble the Quesadillas: Lay out the flour tortillas. Spread a thin layer of the Creamy Dijon Sauce over one half of each tortilla.
- Layer 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.
- 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.
- Cook the Quesadillas: Melt half of the butter (1 tablespoon) in a large skillet or griddle over medium heat.
- Cook the First Quesadilla: Carefully place one or two quesadillas 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.
- 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.
- Cut and Serve: Let the cooked quesadillas cool for a minute or two before cutting them into wedges. Serve immediately.
Notes
- For a quicker option, use pre-cooked rotisserie chicken.
- Experiment with different cheeses like Gruyere or provolone.
- Try different types of ham, such as Black Forest or honey ham.
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
- For a vegetarian version, replace the chicken and ham with sautéed mushrooms and spinach.
- Serve with sour cream, guacamole, or salsa for dipping.
- Assemble the quesadillas ahead of time and store them in the refrigerator for up to 24 hours.
- Grill the quesadillas for a smoky flavor.
- Air fry the quesadillas at 375°F (190°C) for 6-8 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes