Chicken Cordon Bleu Quesadillas (Print Version)

# Ingredients:

→ Filling

01 - 480 g cooked chicken breast, shredded or chopped
02 - 4 large flour tortillas (20–25 cm diameter)
03 - 120 g cooked ham, diced
04 - 180 g Swiss cheese, shredded
05 - 15 g unsalted butter, for pan frying

→ Optional Add-ins

06 - 60 g caramelized onions
07 - 2 tbsp fresh parsley, chopped, for garnish

→ Creamy Dijon Sauce (Optional)

08 - 60 ml mayonnaise
09 - 15 ml Dijon mustard
10 - 5 ml honey or maple syrup
11 - 2 g garlic powder
12 - 1 g onion powder
13 - Pinch of ground black pepper
14 - Few drops fresh lemon juice (optional)

# Instructions:

01 - In a mixing bowl, combine the shredded chicken, diced ham, and half of the shredded cheese. If desired, incorporate caramelized onions or parsley. For enhanced flavor, fold in 1–2 tablespoons of the creamy Dijon sauce.
02 - In a small bowl, whisk together mayonnaise, Dijon mustard, honey, garlic powder, onion powder, black pepper, and lemon juice if using. Adjust seasoning to taste.
03 - Lay out tortillas on a clean surface. Spread a thin layer of the Dijon sauce on one half of each tortilla if desired. Distribute the filling evenly over the sauced sides, then sprinkle with the remaining cheese. Fold tortillas in half, pressing to seal.
04 - Heat a skillet or griddle over medium heat and add butter. Place one quesadilla at a time into the pan and cook for 2–3 minutes per side, until golden brown and the cheese is melted. Repeat with remaining quesadillas, adding more butter as needed.
05 - Transfer quesadillas to a cutting board and cut into wedges. Serve hot, accompanied by remaining creamy Dijon sauce for dipping or drizzled over the top.

# Notes:

01 - Substitute smoked turkey for ham or use Gruyère, mozzarella, or provolone cheese for alternative flavors.
02 - Enhance texture with spinach or sautéed mushrooms added to the filling.
03 - For a lighter version, bake at 200°C for 10–12 minutes instead of pan-frying.
04 - Cool any leftovers before refrigerating. Store for up to 3 days. Reheat in a skillet or oven at 175°C for 10 minutes to preserve crispness.

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