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
Scale
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.
