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Yield: 3
SMF Kitchen
@smfchicken
00:15
Prep
00:15
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Cordon Bleu Quesadillas
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
Parmesan cheese, grated
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 slices
Thin deli ham (used maple honey ham for testing)
8 slices
Swiss or provolone cheese
- 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.
- 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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 3
00:15
Prep
00:15
Cook
00:30 Total Time
Ingredients
Directions
Chicken Cordon Bleu Quesadillas
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
Parmesan cheese, grated
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 slices
Thin deli ham (used maple honey ham for testing)
8 slices
Swiss or provolone cheese
- 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.
- 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.
