Both my kids and my husband love Chicken Cordon Bleu, so I don’t know why I’ve never thought to do something like this. The authentic version doesn’t call for any unusual spices or herbs, so the flavors are pretty easy to recreate. It’s just ham, Swiss cheese, mustard, and chicken all rolled up and fried. I have a ton of Cure 81 ham that I got free and some leftover chicken, so the light bulb finally went off today! I’ve been trying to come up with new Super Bowl appetizers this year, and these were perfect. The only thing I’d do differently is use smaller tortillas to make them more like finger food. They really did taste just like Chicken Cordon Bleu…especially dipped in the mustard!
These were super quick and easy, and a great way to use up leftover chicken. I had the whole recipe done in less than 45 minutes, and that included taking my pictures! My kids will LOVE these – without the green onion, of course. As I’ve mentioned before, I’m obsessed with green onions and sprinkle them on nearly everything I eat. Weird – I know.
I made these with medium size tortillas, and we ate them for dinner. For an appetizer, I’d use the smaller 6″ ones. Between the ham and cheese, I didn’t think this needed any additional salt. Also, depending on how much cheese you like, you can add more or less. I’m not usually a fan of using a lot of cheese but since Swiss is an important part of what makes “cordon bleu”, you want a good amount for that ooey-gooey-cordon-bleuy goodness 😉
If the edges get brown too quickly, you can just cover them with foil.
Chicken Cordon Bleu Roll Ups
- 2 cups cooked chicken, cut into small cubes (appx. 3 small chicken breasts)
- 1 cup cooked ham, cut into small cubes
- 2-3 cups shredded Swiss cheese
- 7-8 8" flour tortillas
- cooking spray
- ⅛ tsp. pepper
- Preheat over to 450 degrees
- Mix the chicken, cheese, and ham in a bowl. Using your hands works best for this.
- Spread appx. ¼ cup of the mixture on the tortilla but not all the way to the edge.
- Roll tightly and lay seam side down on a baking sheet sprayed with cooking spray.
- Liberally spray the top with cooking spray.
- Bake on middle rack until lightly brown and crispy, which was less than 10 minutes in my oven.
- Serve immediately with mustard for dipping.