Chicken Cordon Bleu Quesadillas
Chicken Cordon Bleu Quesadillas
Prep time
15 MinCook time
15 MinTotal time
30 MinGreat way to enjoy this classic flavor combo without all the hassle! We were inspired by a great recipe on Pinterest from a blog from Pitchfork Foodie Farms & tweaked it just a little to work with our Fully Cooked products!
Ingredients
Creamy Parmesan Mustard Sauce
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup milk
- 1 tablespoon chicken stock base or 1 chicken bouillon cube, crumbled
- 1 tablespoon Dijon mustard or your other favorite mustard flavor
- A pinch of Cayenne Pepper
- Salt & ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
Chicken Quesadillas
- Creamy Parmesan mustard sauce
- 4 tablespoons butter, divided
- 4 tablespoons bread crumbs
- 2 large flour tortillas
- Springer Mountain Farms Fully Cooked Fresh Grilled Chicken Breasts*
- 3-4 thin slices deli ham (used maple honey ham for testing)
- 8 slices swiss or provolone cheese
Instructions
Creamy Parmesan Mustard Sauce
- In a small saucepan, melt butter over medium high heat & whisk in flour, stirring constantly while cooking for about 1 to 2 minutes.
- Add milk & chicken base/bouillon while whisking.
- Whisk in mustard, cayenne pepper, salt & ground black pepper; continue cooking and stirring/whisking for 3-5 minutes, or until sauce thickens.
- Turn to low heat, whisk in parmesan cheese & keep warm until ready to assemble quesadillas.
Chicken Quesadillas
- Melt 2 tablespoons of butter in a small skillet & add bread crumbs, stirring occasionally until they are lightly toasted; set aside for assembly.
- In a large non-stick skillet, melt 1 tablespoon of butter over medium heat, & place 1 tortilla in pan.
- Layer 4 pieces of cheese covering the entire surface of the tortilla.
- Place thinly sliced ham over one half of the tortilla, sprinkle with about 1 tablespoon of toasted bread crumbs, & drizzle a little of the warm cheese sauce over bread crumbs.
- Next, add the fully cooked grilled chicken strips on the same half as the ham, drizzle with more cheese sauce & add another tablespoon of bread crumbs.
- The cheese on the other half should have started to melt so fold it over onto the layered half of tortilla and cook on this side down until nicely browned, about 3-5 minutes; flip and brown the quesadilla on other side if needed.
- Remove from pan and cut into 3 pieces to serve. Serve with additional Creamy Parmesan Mustard Sauce if desired.
- Repeat steps to make second quesadilla.
Notes
*This recipe can be created with Springer Mountain Farms Fully Cooked Breaded Breast Strips or Breast Chunks too! Prepare according to package directions and add in the same place as the grilled strips, but omit the toasted bread crumb steps since the chicken is breaded already.