Cheesy Chicken Cordon Bleu Quesadillas

In a small bowl, mix the Dijon mustard and mayonnaise to create a smooth sauce. Set aside.

Layer the quesadilla:
Place one tortilla on a flat surface. Spread a thin layer of the mustard-mayo sauce over it. Evenly distribute half the shredded Swiss cheese on the tortilla, followed by the shredded chicken, diced ham, and the remaining Swiss and mozzarella cheese. Season with salt and pepper to taste.

Top with the second tortilla:
Place the second tortilla on top, pressing down gently to flatten the quesadilla.

Cook the quesadilla:
In a large skillet, melt the butter over medium heat. Once the butter is melted, carefully place the quesadilla in the skillet. Cook for 3-4 minutes on one side, or until golden brown and the cheese starts to melt.

Flip and finish cooking:
Using a spatula, gently flip the quesadilla and cook for another 3-4 minutes until the other side is golden brown and crispy.

Serve:
Remove the quesadilla from the skillet and let it cool for a minute. Slice into wedges, garnish with fresh parsley, and enjoy!

Serving and Storage Tips: