There’s so much to love about Chicken Cordon Bleu Quesadillas! They have all the same irresistible flavors of traditional, and time consuming Chicken Cordon Bleu in this super EASY quesadilla! There’s layers of gooey cheese, crispy bread crumbs, savory ham and chicken and of course killer Parmesan Dijon cream sauce that you could eat with a spoon! It’s a winner!
A huge thanks to my friends at Dairy West for sponsoring todays post! They love dairy products and the dairy industry as much as I do! #DairyWest #UndeniablyDairy
If you are a cheese lover like me you are in luck because Chicken Cordon Bleu Quesadillas are loaded with yummy cheese and is if that wasn’t good enough there’s this amazing creamy Parmesan Dijon Sauce to dip them in!
A few months ago Justin was invited to tour a cheese plant! I remember touring a cheese plant when I was a little girl but really don’t remember much about it other than that I loved the cheese curds we ate afterwards so much that my parents actually gave me a bag of cheese curds for Christmas!
Of course I invited myself to tag along for the cheese plant tour. Justin had told the cheesemaker that I wanted to come, and that because I’m a food blogger I’m really into that sort of thing. As soon as the cheesemaker saw me he said, “You don’t look anything like a food blogger!” I responded with, “What were you expecting?” He pretty much told me he thought I’d be hefty! Um, I guess he thought food bloggers cook and eat all day long!
Anyway, we got to help make the cheese from start to finish! It was fascinating to see the milk come straight from the farm, into a vat, stirred and whatever else he did to it, through the cheddaring process, made into curds, and then pressed into blocks.
I wish I would have taken pictures of the each part of the process. I have to admit by time we got to the point that we had cheese curds I was pretty much stuffing my face from then on!
And when he started flavoring the cheese (tomato basil, dill pickle, and spicy sausage) my mind was going crazy dreaming up a million fun flavors of cheese. Since I don’t own a cheese plant I might have to turn all those ideas into flavored grilled cheese sandwiches! Be prepared they’re probably coming your way!
Here’s a fun fact for you: It takes 10 lbs (1.2 gallons) of milk to make 1 lb of cheese and the average dairy cow produces about 70 lbs (8 gallons) of milk per day.
The cows from our farm produce about 70,000 pounds of milk per day, that’s about 7,000 pounds of cheese every single day…Christmas, Thanksgiving, Sunday, and every other day of the year!
A semi truck comes and picks our milk up every morning. That’s the routine!
Now that we are all caught up on our cheese talk (which happens to be very important around here) let’s get back to Chicken Cordon Bleu Quesadillas!
I should admit that I’ve never made homemade chicken cordon bleu before because it looks time consuming, and tricky, and takes a little more effort than I’m willing to put forth most days.
But…Chicken Cordon Bleu Quesadillas are a whole other story. They are so quick and easy to throw together and hardly take any effort at all and are out of this world delicious!
I love quesadillas so much I’ve made Pepperoni Pizza Quesadillas, Philly Cheesesteak Quesadillas, Ham and Cheese Breakfast Quesadillas, Turkey and Cranberry Quesadillas, Steak Fajita Quesadillas, and Alice Springs Quesadillas! I love them all!
Quesadillas are a go to lunch for me because it’s easy to add leftover meat, cheese, and whatever else is hanging out in the fridge. Just like that a new quesadilla flavor is born! It’s such a no fuss lunch!
You guys I am obviously a serious cheese addict and I can’t imagine my life without it. When people tell me they are lactose intolerant I want to cry for them! But…did you know that even those with lactose intolerances can still enjoy dairy products in the form of cheese? Awe! What relief!
Lactose intolerance is when your body has a hard time digesting sugars that are naturally found in milk. Cheese is low in these sugars, or in other words lactose.
Sometimes being lactose intolerant is confused with having milk allergies. A milk allergy is when your body actually has an allergic reaction to proteins in milk. People with milk allergies must avoid dairy.
But here’s the good news, people who are lactose intolerant can still enjoy some dairy foods! If you want to learn more or have questions you can ask a Dietician at www.dairywest.com or discover more at www.nationaldairycouncil.org.
Are you hungry yet? Grab a a handful of ingredients and whip up Chicken Cordon Bleu Quesadillas at your earliest convenience! Trust me you’ll be happy you did!
Chicken Cordon Bleu Quesadillas
Ingredients
- QUESADILLAS:
- 1 8-10 inch flour tortillas
- ¼ c. grilled chicken breast sliced
- 2-3 slices deli ham
- 4 slices of Swiss or Provolone cheese
- 2 T. toasted breadcrumbs
- 2 T. melted butter
- PARMESAN DIJON SAUCE
- 2 T. butter
- 1 T. flour 1 cup milk
- 1 chicken bouillon cube
- 1 tablespoon Dijon mustard
- Dash hot sauce optional
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- To make the sauce melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1-2 minutes. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 minutes or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.
- To make the quesadilla.
- Melt butter in a large skillet over medium heat.
- Add one tortilla shell to skillet.
- Add one layer of sliced cheese.
- Add a layer of ham.
- Sprinkle with breadcrumbs
- Add another layer of cheese.
- Add a layer of sliced chicken.
- Drizzle with a couple spoonfuls of sauce.
- Sprinkle with more breadcrumbs.
- Add a layer of cheese.
- Top with another tortilla shell.
- Cook until the bottom tortilla is golden brown. Flip and continue cook until the other side is brown.
- Cut into slices and serve with remaining sauce.
- NOTES:
- Be sure to cook your quesadilla over medium heat. If your heat is too hot the quesadilla will be golden brown before the cheese is melted and the fillings are warmed through.
- Store bought breaded chicken may be used instead of adding breadcrumbs.
- Grated cheese may be used instead of sliced cheese.
- Exact amount of ingredients may vary depending on how much you add to your quesadilla!
- This recipe enough sauce for several quesadillas. It’s easy to make as many quesadillas as you want!
- You can make your own breadcrumbs by putting bread heels in a food processor and processing them until they are in crumbs. Bake them at 350 degrees for about 5 minutes.
Pat says
This looks amazing and do-able. Just one thing, maybe two. I’m just one person. What do I do with all the leftover? Can I put them together and freeze and heat later? Or heat first and nuke later. Any Ideas?
I miss cordon Bleu since they stopped carrying it at the grocery store.
But I am gonna make up the sauce since I think that will last a bit in the fridge.
Amy Engberson says
Hi Pat! These quesadillas are such a quick and easy meal to throw together. If I was making a quesadilla for myself I would use one tortilla and layer to chicken, ham, etc. on half of the tortilla, then fold the other half over the top of it. I think that would be the perfect serving size for one person.
I wouldn’t recommend freezing the quesadillas because I think they would get soggy. Hope that helps!
Shelly says
Is this deli chicken or did you start with raw chicken? How is it so thin? This looks amazing.
Amy Engberson says
Hi Shelly! I used leftover grilled chicken breast and sliced it really thin after it was grilled. Whenever I grill chicken I add a few extra pieces to the grill so I have plenty for leftovers. It’s one of my favorite ways to get a headstart on quick meals! You could definitely use deli chicken if you’d like!
Sally says
I want to try this in my Air Fryer! Looks so good.
Amy Engberson says
I’ve been wanting to buy an Air Fryer because I love deep fried foods but really don’t like how unhealthy it is, or the mess. It would be fun to try this recipe in one! Let me know how it works out!
Stephanie says
Help! I’m making the cheese sauce now and it’s very watery!
Amy Engberson says
Hmmm! I’m not sure why it’s watery. Did you whisk and cook it for about 5 minutes? It should thicken up as it continutes to cook. If it’s still too thin you can stir about 1 T. flour and a little bit of milk together to make a roux then add it to the sauce. It really shouldn’t be watery though.
Sandra | A Dash of Sanity says
This looks really good! Thanks for sharing those facts! Fun to know about that!
Amy Engberson says
Obviously I’m really in love with dairy products! You just can’t go wrong with cheese!
Leslie Haasch says
Um, YES PLEASE. I think I’m going to have to make these with a combo of swiss and provolone!
Amy Engberson says
More cheese is always better!
Nicole says
What is the green stuff sprinkled on top of these!? Didn’t see on ingredient list
Excited to try this out!! 🙂
Amy Engberson says
It’s chopped parsley and I just added it for a little pop of color and freshness. It’s completely optional and could be left off! Can’t wait for you to try these!
Des says
What a great idea! My kids would devour this!
Allyson Zea says
This is such a fun take on quesadillas!
Amy Engberson says
Thnaks! So much easier than the classic and just as yummy!
Jacque Hastert says
A dinner my kiddos would actually eat!
Amy Engberson says
Now that is the ultimate rating on a recipe! If the kids will eat it without complaining it’s a winner!
Anna @ Crunchy Creamy Sweet says
I could eat these quesadillas every day! Your sauce recipe sounds amazing!
Amy Engberson says
Quesadillas are on the menu several times a week around here! Chicken Cordon Bleu version is always popular!
Demeter says
Great twist on a classic!
Amy Engberson says
It’s always nice to have an easy version for busy days, or just for those days when I don’t feel like spending all my time in the kitchen!
Dee says
I’m so loving all of that cheese! These look absolutely incredible!
Amy Engberson says
Oh my goodness! Cheese is my life in more ways than one! I simply can’t get enough of it!
Patricia @ Grab a Plate says
What a fun tour! I would have eaten all the cheese/cheese curds, for sure! This quesadilla looks amazing! So gooey and delicious!
Nancy Bryant says
This is definitely a winner! Cheesy, creamy, crispy and savory. I love everything about this recipe and how easy this can be prepared!
Amy Engberson says
It is packed with so many yummy flavors in one bite! And you just can’t beat how easy it is which is why it shows up for lunch all the time!
Traci says
Omgosh I want one of these for breakfast right now! Looks like a fun day at the dairy too! I have some near me here in Northern California…and I really need to start taking some field trips! 🙂
Megan says
I hardly have words for these babies. Delicious, cheesy and incredibly delicious are the first words that come to mind. These are pure genius!
Amy Engberson says
I love all those words! You are right they are so incredibly delicious!
Sharon says
I love Cordon Bleu but it does take some real prep to make it as a casserole. This quesadilla version would be perfect for lunch or dinner.
Amy Engberson says
One of my favorite things about these quesadillas, besides how tasty they are, is how easy they are to assemble! We love them for a hearty and quick lunch!
Carrie | Clean Eating Kitchen says
I love quesadillas and the filling in these sounds superb! Great step by step instructions – thanks for sharing!
Amy Engberson says
Thanks! Quesadillas are on of my go to lunches because they are so easy! As long as you add plenty of cheese the whole family devours them!
Scarlet says
Wow. So cool to see you making the cheese! This recipe sounds like a real winner for me because my husband loves cordon bleu and this is an easier version. I will try this recipe out soon!
Amy Engberson says
Making cheese was so fun! I want to go back and bring my kids! I think it’s important for people to know where there food comes from and how it’s made! And these quesadillas…so much easier than the classic without sacrificing the taste! Yum!