Chicken Cordon Bleu Quesadillas (Print Version)
# Ingredients:
→ Quesadillas
01 -
2 cups cooked chicken breast, shredded or chopped
02 -
4 large flour tortillas (burrito size)
03 -
1 cup ham, thinly sliced or diced
04 -
2 cups shredded Swiss cheese or mozzarella
05 -
2 tablespoons Dijon mustard
06 -
2 tablespoons mayonnaise
07 -
2 tablespoons butter
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Optional for Serving
10 -
Honey mustard sauce
11 -
Dijon cream sauce
12 -
Pickles or a simple salad
→ Honey Mustard Dipping Sauce
13 -
60 ml mayonnaise
14 -
30 ml Dijon mustard
15 -
15 ml honey
16 -
5 ml lemon juice
# Instructions:
01 -
In a bowl, combine the shredded cooked chicken breast with Dijon mustard, mayonnaise, salt and black pepper. Mix thoroughly to evenly coat the chicken.
02 -
Place a large flour tortilla flat on a clean surface. On one half, layer a portion of shredded Swiss cheese, an even layer of chicken mixture, and a portion of sliced or diced ham. Top with a light sprinkle of additional cheese. Fold the tortilla over to create a half-moon shape. Repeat with the remaining tortillas and fillings.
03 -
Heat a nonstick skillet or griddle over medium heat. Add approximately 7 grams (½ tablespoon) butter to the pan. Cook each quesadilla for 2–3 minutes per side until golden brown and crisp with cheese melted. Add additional butter as needed between batches.
04 -
Transfer quesadillas to a cutting board. Slice each into wedges. Serve immediately with honey mustard sauce, Dijon cream sauce, pickles or a fresh salad as desired.
05 -
In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Refrigerate until ready to serve.
# Notes:
01 -
To create a low-carb variation, substitute flour tortillas with low-carb alternatives or use large lettuce leaves for wraps.
02 -
A thin layer of breadcrumbs inside each quesadilla provides extra crunch reminiscent of classic 'cordon bleu' dishes.
03 -
Gruyère or provolone can be substituted for Swiss cheese, adding unique flavour profiles.
04 -
The chicken filling can be prepared up to three days ahead and refrigerated for advance meal prep.