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Chicken Cordon Bleu Quesadilla Recipe

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★★★★★

4.4 from 142 reviews

Chicken Cordon Bleu Quesadilla combines tender, seasoned chicken breasts with savory ham and melted Swiss cheese, all layered inside a crispy flour tortilla and enhanced with a creamy Dijon sauce. This fusion dish offers a delightful twist on classic flavors, perfect for a satisfying lunch or dinner.

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

Quesadillas

  • 4 large flour tortillas (about 10–12 inches in diameter)
  • 2 tablespoons butter, divided

Instructions

  1. 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 to ensure even cooking.
  2. 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 to infuse flavor.
  3. Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 4-5 minutes on each side, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
  4. Rest and Slice the Chicken: Remove the cooked chicken from the skillet and allow it to rest for a few minutes to retain juices. Then slice into thin strips suitable for layering in the quesadilla.
  5. Make the Creamy Dijon 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.
  6. Assemble the Quesadillas: Lay out the flour tortillas and spread a thin layer of the Creamy Dijon Sauce over one half of each tortilla.
  7. Layer Ingredients: On top of the sauce, evenly layer half of the sliced chicken, sliced ham, and shredded Swiss cheese on the sauced half of each tortilla.
  8. Fold the Tortillas: Fold the other half of each tortilla carefully over the filling, creating a half-moon shape. Press gently to seal the edges and keep filling in place.
  9. Cook the Quesadillas – First Batch: Melt 1 tablespoon of butter in a large skillet or griddle over medium heat. Place one or two quesadillas in the skillet. Cook for 3-4 minutes per side until tortillas are golden brown and crispy, cheese is melted, and fillings are warm. Use a spatula to gently press down for even browning and melting.
  10. Cook the Quesadillas – Second Batch: Remove cooked quesadillas to a cutting board. Melt the remaining 1 tablespoon of butter and repeat the cooking process with the remaining quesadillas.
  11. Cut and Serve: Allow the quesadillas to cool for a minute or two, then cut into wedges and serve immediately for best taste and texture.

Notes

  • Use a meat thermometer to check chicken is fully cooked to 165°F (74°C) for food safety.
  • For crispier quesadillas, cook them low and slow to allow cheese to fully melt before browning too fast.
  • Substitute Greek yogurt for sour cream in the sauce for a tangier, lower fat option.
  • Flour tortillas are preferred for pliability and crispiness, but whole wheat works well too.
  • Leftover quesadillas can be refrigerated and reheated in a skillet or oven for a quick meal.

Keywords: Chicken Cordon Bleu Quesadilla, cheesy quesadilla, chicken quesadilla, ham and cheese quesadilla, creamy dijon sauce, skillet quesadilla

Find it online: https://tastewithamy.com/chicken-cordon-bleu-quesadilla-recipe/