Chicken Cordon Bleu Quesadillas

Chicken Cordon Bleu Quesadillas


These quesadillas start with one of our favorite skillet chicken breast recipes. But if you've got leftover rotisserie chicken, now is the time to use it!
  • 3 boneless skinless chicken breasts (about ¾ lb)
  • 1 tsp. dried oregano
  • ½ tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. extra-virgin olive oil, divided
  • 8 medium flour tortillas
  • ¼ c. dijon mustard
  • 8 slices deli ham
  • 1½ c. shredded Swiss cheese
  • 1 c. shredded mozzarella
  • Grated Parmesan, for garnish (optional)
  • Freshly chopped parsley, for garnish (optional)
  1. Cook chicken: Season chicken all over with oregano, garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, about 8 minutes per side. Let rest 10 minutes, then slice into strips.
  2. Assemble quesadillas: Spread mustard onto 4 tortillas, then top each tortilla with 2 slices ham, sliced chicken, Swiss cheese, and mozzarella. Place remaining 4 tortillas on top.
  3. In a large skillet over medium heat, heat remaining 1 tablespoonoil. Working one at a time, cook quesadillas until both tortillas are golden and cheese is melty, about 3 minutes per side.
  4. While quesadillas are still warm, sprinkle with Parmesan and parsley before slicing into wedges.

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