If you love the comforting flavors of Chicken Cordon Bleu but are craving something a bit more casual and fun, this Chicken Cordon Bleu Quesadilla Recipe is exactly what you need. Juicy chicken breasts seasoned with a lovely blend of spices, shredded Swiss cheese, savory ham, and a creamy Dijon sauce all tucked inside a crispy, buttery tortilla make for an irresistibly delicious dish that’s perfect any time of day. It’s an exciting fusion that brings together classic tastes in a quesadilla form, making it easy to prepare and even easier to enjoy.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making this Chicken Cordon Bleu Quesadilla Recipe shine. Each component plays a crucial role in ensuring the perfect balance of flavor, texture, and richness.
- Boneless, skinless chicken breasts: Pounded thin for quick, even cooking and juicy tenderness inside the quesadilla.
- Olive oil: Adds healthy fats and helps the spices stick while cooking the chicken.
- Garlic powder, onion powder, paprika, salt, and pepper: A flavorful spice combo to season the chicken perfectly.
- Thinly sliced cooked ham: Brings that classic Cordon Bleu smoky, salty dimension.
- Shredded Swiss cheese: Melts beautifully for gooey, creamy pockets of cheesy goodness.
- Mayonnaise, Dijon mustard, sour cream or Greek yogurt, lemon juice, garlic powder, salt, pepper: Whisked together to create a tangy, creamy sauce that ties all the flavors together.
- Large flour tortillas: Soft yet sturdy wraps that crisp up nicely in the skillet.
- Butter: Used to get that golden, crispy finish on the quesadilla outside.
How to Make Chicken Cordon Bleu Quesadilla Recipe
Step 1: Pound and Season the Chicken
Start by placing each chicken breast between two sheets of plastic wrap and pounding them to an even 1/4-inch thickness. This step ensures quick and even cooking, resulting in tender slices perfect for layering. Next, mix olive oil with garlic powder, onion powder, paprika, salt, and freshly ground black pepper, and rub this seasoning blend thoroughly over your chicken breasts. This simple seasoning gives the chicken that signature savory and slightly smoky edge we love in this recipe.
Step 2: Cook the Chicken
Heat a skillet over medium heat and cook the seasoned chicken breasts for about 4 to 5 minutes per side. You’ll want to reach an internal temperature of 165°F to ensure the chicken is juicy and fully cooked. Once done, let the chicken rest for a few minutes—this resting time locks in moisture, making every bite tender and flavorful.
Step 3: Slice and Prepare the Creamy Dijon Sauce
After the chicken has rested, slice it thinly to make it easy to layer inside our quesadilla. Next, whisk together mayonnaise, Dijon mustard, sour cream or Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth. This creamy Dijon sauce is a game changer; it adds tanginess and richness that complements the savory chicken, ham, and Swiss cheese perfectly.
Step 4: Assemble Your Quesadillas
Lay out your flour tortillas and spread a thin layer of that luscious creamy Dijon sauce over half of each tortilla. Then carefully layer half of the sliced chicken, ham, and shredded Swiss cheese on top of the sauce. Folding the tortilla in half creates a beautiful half-moon shape ready to be cooked to golden perfection.
Step 5: Cook to Crispy, Melty Perfection
Melt half the butter in your skillet over medium heat, then cook one or two quesadillas at a time for about 3-4 minutes on each side. Press gently with a spatula to ensure even browning and soft melting cheese inside. Once golden and crispy, set aside and repeat with the remaining butter and quesadillas. Let them cool briefly before slicing into wedges; the cheese will be perfectly gooey, and the tortillas fantastically crisp.
How to Serve Chicken Cordon Bleu Quesadilla Recipe
Garnishes
Adding fresh garnishes elevates your Chicken Cordon Bleu Quesadilla Recipe experience. Try sprinkling chopped fresh parsley or chives for a pop of color and freshness. A lemon wedge on the side can add a zesty brightness when squeezed over the warm quesadilla, cutting through the richness beautifully.
Side Dishes
This quesadilla pairs excellently with a light, crisp side salad dressed with a simple vinaigrette or a tangy coleslaw. For a heartier meal, try serving alongside roasted vegetables or seasoned potato wedges. The creamy dijon sauce inside the quesadilla also makes a great dip for veggies or fries.
Creative Ways to Present
Make the meal interactive by serving your Chicken Cordon Bleu Quesadilla Recipe as an array of wedges on a large platter, alongside small bowls of extra creamy Dijon sauce and fresh salsa. You can also stack two smaller quesadillas, slicing into bite-sized pieces for a fun appetizer or party snack option. Regardless of presentation, these quesadillas will impress!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Cordon Bleu Quesadillas are a gift for next-day meals. Store them in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully over time, although you might want to refresh the crispy exterior when reheating.
Freezing
If you want to prepare in advance or keep some for later, wrap individual quesadillas tightly in plastic wrap and then foil before freezing. They will keep well for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
To enjoy reheated quesadillas, avoid the microwave if possible. Instead, reheat in a skillet over medium heat or in a toaster oven to revive the crispy texture. This method warms the cheese evenly without sogginess, giving you that fresh-off-the-stove taste all over again.
FAQs
Can I use leftover rotisserie chicken in this Chicken Cordon Bleu Quesadilla Recipe?
Absolutely! Using leftover rotisserie chicken is a great shortcut. Simply shred or slice the chicken thinly and skip the cooking step. The creamy Dijon sauce, ham, and cheese still bring tons of flavor and texture.
Is Swiss cheese necessary, or can I substitute another cheese?
Swiss cheese offers a mild nuttiness and melts beautifully, but you can substitute Gruyere or even mozzarella if you prefer. Just keep in mind that the authentic flavor profile might change slightly.
Can this recipe be made gluten-free?
Yes! Simply swap the flour tortillas for your favorite gluten-free tortillas. The rest of the ingredients are naturally gluten-free, making this a versatile and delicious option for gluten-sensitive eaters.
How spicy is the quesadilla?
This Chicken Cordon Bleu Quesadilla Recipe is generally mild, with warmth coming from paprika and Dijon mustard. If you like it spicier, add a pinch of cayenne pepper or a few dashes of hot sauce to the creamy Dijon sauce.
Can I prepare the quesadillas ahead and cook later?
You sure can! Assemble the quesadillas and refrigerate them covered for a few hours or overnight. When ready, cook them in a hot skillet to get that fresh, crispy finish.
Final Thoughts
This Chicken Cordon Bleu Quesadilla Recipe is a true delight to make and even more fun to eat. It’s a creative twist that brings together classic French flavors in a casual, handheld format perfect for family dinners, casual gatherings, or even a tasty lunch. Once you try it, I’m sure it’ll become one of your go-to recipes for quick, satisfying meals. So grab those ingredients and get cooking — your taste buds will thank you!
Print
Chicken Cordon Bleu Quesadilla Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 quesadillas (serves 4)
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Chicken Cordon Bleu Quesadilla recipe offers a delicious fusion of classic chicken cordon bleu flavors wrapped in a crispy, golden tortilla. Tender chicken breasts seasoned and cooked to perfection are layered with savory ham, melted Swiss cheese, and a tangy creamy Dijon sauce. These quesadillas make a quick and easy meal, perfect for lunch or dinner, with a delightful crunchy exterior and gooey cheesy filling.
Ingredients
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
Filling
- 4 ounces thinly sliced cooked ham
- 4 ounces Swiss cheese, shredded (about 1 cup)
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
Tortillas & Cooking
- 4 large flour tortillas (about 10–12 inches in diameter)
- 2 tablespoons butter, divided
Instructions
- Pound the chicken: Place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking.
- Season the chicken: In a small bowl, mix the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning blend 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 4-5 minutes on each side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Slice the chicken: Remove the chicken from the skillet and let it rest briefly. Then slice it thinly into strips suitable for layering in the quesadilla.
- Prepare the sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, sour cream or Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste and set aside.
- Assemble the quesadillas: Lay out each flour tortilla and spread a thin layer of the creamy Dijon sauce over one half of the tortilla.
- Add fillings: Layer half of the sliced chicken, half of the sliced ham, and half of the shredded Swiss cheese over the sauce side of each tortilla.
- Fold the tortillas: Fold the other half of each tortilla over the filling to form a half-moon shape. Press gently on the edges to seal.
- Melt butter: Melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
- Cook the quesadillas: Place one or two quesadillas in the skillet and cook for 3-4 minutes per side, until the tortillas are golden brown and crispy and the cheese is melted. Gently press down with a spatula while cooking for even crispness.
- Repeat cooking: Remove cooked quesadillas and set aside. Melt the remaining butter and cook any remaining quesadillas in the same manner.
- Serve: Allow quesadillas to cool slightly for 1-2 minutes before cutting into wedges. Serve immediately while warm and melty.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option in the sauce.
- Use cooked, sliced ham for convenience and authentic flavor.
- Make sure not to overfill the quesadillas to prevent them from bursting during cooking.
- Use a meat thermometer to ensure chicken is fully cooked for food safety.
- Butter can be swapped with oil, but butter adds richer flavor and better browning.
- Serve with a side of fresh salad or salsa for a complete meal.
