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Chicken Cordon Bleu Quesadillas

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4 8-10 inch Tortillas
1 Chicken Breast, cooked and thinly sliced
4-6 Slices Deli Ham
6 Slices Provolone Cheese
1/2-1 Cup Breadcrumbs
2 Tbsp Butter
1 Chicken or Vegetable Bouillon Cube
1 Tbsp Flour
1 Cup Milk
2 Tbsp Dijon Mustard
1/2 Cup Grated Parmesan Cheese
Salt & Pepper, to taste


  1. Start by making the Dijon sauce. Melt the butter in a saucepan over medium low heat. Whisk in the flour. Then slowly pour in the milk while whisking. Add the bouillon cube and continue to whisk until dissolved. Add the mustard and stir to combine. Let simmer for about 5-7 minutes or until thickened.
  2. Remove from the heat and stir in the parmesan cheese and season with salt and pepper, to taste. Keep warm on the lowest burner setting while you prepare the quesadillas.
  3. Heat a large skillet over medium heat. Add one tortilla.
  4. Add one slice of cheese.
  5. Add 2-3 slices of ham.
  6. Sprinkle with breadcrumbs.
  7. Add one slice of cheese.
  8. Add ½ of the sliced chicken.
  9. Drizzle with a few spoonfuls of the Dijon sauce.
  10. Sprinkle with breadcrumbs.
  11. Add one slice of cheese.
  12. Add a second tortilla on top and gently press down.
  13. Let cook for about 5 minutes then check to see if the tortilla is turning golden brown and the cheese has melted. Flip and cook for another 5 minutes. You want to cook the quesadilla slowly or the tortilla will burn!
  14. Remove from the pan and repeat with the rest of the ingredients. This recipe makes 2 whole quesadillas.
  15. Slice and serve warm with the Dijon sauce on the side for dipping.
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