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.
Kerri says
I normally don’t comment on things but I just wanted to let you know that I really wanted to try this, however too many pop up video ads to fight on my iPad screen. Add the sidebar with your social media links, I could hardly see the recipe. Bummer.
Amy Engberson says
I’ll check into it. I make money by adding advertisements to my site. If I didn’t have ads I wouldn’t be able to afford to offer free recipes! You can always click the “jump to recipe” button at the top of the page.
Sharon says
Didn’t see flour on the list of ingredients, do you use just enough to make a roux?
Amy Engberson says
You’ll need one Tablespoon of flour to make the roux!
Amelia says
I made these tonight with leftover lunch meat from the week. They were delicious!!! The sauce was great and the bread crumbs are an amazing addition. Thank you for this recipe. 🙂
Amy Engberson says
Leftovers never tasted so good! I’m glad you loved it!
Eddy says
I have always loved Chicken cordon blue but it takes awhile to make. This was much easier and maybe better, adding the Tortilla. Fantastic recipe,will go on our regular list of meals to make
Amy Engberson says
I agree! This is so much easier to make and super tasty! I’m glad you enjoyed it!
M Smith says
Any suggestions/substitutions if I don’t have Dijon mustard? I have yellow mustard but that’s it.
Amy Engberson says
You could use yellow mustard but you might want to reduce the amount a little bit because yellow mustard is a bit stronger than dijon mustard. Let me know how it goes!
Sara says
These have become a staple in our house. So delicious!!!’
Amy Engberson says
They’re so much easier than making traditional Chicken Cordon Bleu and every bit as good! I’m glad you enjoy them!
Doug says
Can you show what the chicken should look like? Typicall the chicken is pounded thin, so I just wasn’t sure what kind of chicken you used or if you used sloces
Amy Engberson says
You can use any kind of chicken you’d like. I usually use leftover grilled chicken and slice it into strips to use for the quesadillas. You could use shredded chicken too. If you have time and would like to pound chicken into a thin breast that’s fine too. It’s just a little more work than using leftover chicken.
Darra Smith says
Typically chicken cordon blue the chicken breast is flattened out into a thin slice. How did you do your chicken? Sorry I may be overthinking but the recipe looks delicious I would just like a visual of the chicken if anyone has one
Peyton Michaels says
Looks great! Would I be able to use better than bullion in place of the cube? And approximately how much? Thanks!
Amy Engberson says
Hi Peyton. I’ve actually never used Better than Bouillon so I can’t say for sure how it’s going to turn out. I think it would work just fine. The instructions on their website say to use 1 teaspoon in place of one bouillon cube. I’d try that and see how it goes!
GIna says
My family loved them! Ive made them 2 nights in a row based on their request. What did you sprinkle on top? Basil? Parsley?
Amy Engberson says
I love that your family requested it twice in a row! I put chopped fresh parsley on top just to make it pretty. It’s totally optional.
Skasoozie says
Delicious! I will be adding this to my meal rotations.
I didn’t have Swiss or provolone but used pepper jack and mozzarella. Thank you for sharing.
Amy Engberson says
Yum! Pepperjack would add a little bit of heat! I love that idea. I LOVE easy meals to add to a dinner rotation, especially when the kids love it!
DMAR says
I have not tried these yet, but what are thoughts about leaving bread crumbs out? It seems like they would get soggy.
Amy Engberson says
Because the bread crumbs are toasted they don’t get soggy, but they could easily be left out if you don’t want to hassle with them. The quesadillas would still be amazing!
JB says
Excellent and highly adaptable recipe. Had some leftover home made crepes in the freezer and used them instead of the tortillas…awesome!
Thanks!
Amy Engberson says
Yum! Crepes would be amazing in this recipe! I love that you were able to adapt using ingredients you already had on hand!
Varun Sharma says
Delicious and yummy recipe. It looks so cheesy.
Amy Engberson says
Thanks! It is so cheesy and so easy to make! Enjoy!
Varun sharma says
This recipe sounds like a real winner for me.
Amy Engberson says
It’s such a great, and easy lunch!
Varun sharma says
Thnaks! So much easier than the classic
Amy Engberson says
Yes! I’m all about easy!
Dawn @ The Kitchen and a Latte says
I would love to make cheese 🙂 Growing up my parents were friends with a couple of farmers and one of them was a dairy farmer. I have seen the milk vat and had milk before the whole process before being shipped out, but I have never seen cheese being made. I would be like a kid in a candy store at that point haha!
I haven’t made chicken cordon bleu before for the same reason (even tho I have made more complicated dishes.) But these look so delicious and simple enough to whip together! I am pretty sure the whole family here will love them.
Amy Engberson says
Hi Dawn! I LOVED watching the cheesemaker make a whole batch of cheese! I couldn’t resist the squeeky cheese curds either and now my kids want to go tour the cheese making plant. It was so much fun to learn about!
Who has time for fussy recipes? Especially when you can enjoy all the goodness in a simple form! I think you’ll love these quesadillas! Thanks for stopping by!
Janet Bradley says
Could I cook this on a paninni (sp) grill? It sounds wonderful and have printed
the recipe already. Just waiting on a response.
Thanks
Amy Engberson says
Hi Janet! Yes! A panini grill should work perfectly for making this quesadilla! I can’t wait for you to try it!
Susan armstrong says
Deliciously rich and so filling!
Amy Engberson says
All that cheese makes it so yummy right? 🙂 These are one of our favorite recipes for using up leftover grilled chicken! I’m so glad you enjoyed them too!
Maggie Unzueta says
Yummy. Yummy. My mouth is watering. I want to eat that!