Cordon Bleu Bites Appetizer

This tasty Cordon Bleu Bites dish takes the traditional chicken cordon bleu and turns it into bite-sized snacks that are perfect for game nights, quick appetizers, or parties. Makes 3 servings, takes about 25 minutes to prep and around 15 to 20 minutes to cook.

The first time I whipped these up was on a busy holiday and they disappeared fast. Now I turn to them when I want something quick but special.

Gather Your Ingredients

• 1 pound ground chicken: pick fresh, lean but not super lean for good texture
• 1 cup diced ham: go for quality deli ham or leftover baked ham for full flavor
• 1 teaspoon garlic powder: for steady savory notes, toast it a bit in a pan if you want stronger flavor
• 1 teaspoon onion powder: add some sweet background flavor, fine grind is best for even taste
• 1 teaspoon smoked paprika: brings warmth and a gentle smoke, regular smoked paprika works well
• 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme: for a fresh herb kick
• Salt and freshly cracked black pepper to taste: kosher salt works great for easy seasoning
• 1 tablespoon Dijon mustard: adds tang and helps stick ingredients together, smooth kind is best
• 2 large eggs: room temp makes binding easier and keeps texture soft
• 1 cup Panko bread crumbs: keep extra separate if you want to coat for crunch
• 8 ounces Swiss cheese: cut into half inch cubes, Swiss or Gruyere give a nice melt and nutty zing
• Cooking spray or a light brush of neutral oil like avocado: for the air fryer or oven

How to Make It

Mix things up:

Combine the ground chicken and diced ham in a big bowl. Sprinkle in garlic powder, onion powder, smoked paprika, thyme, a good pinch of salt, and some black pepper. Add Dijon mustard and one beaten egg. Mix gently with your hands or a spoon until everything’s blended but not over-mixed. The mix should be sticky but loose enough to hold the cheese cubes.

Incorporate bread crumbs:

Add Panko gradually, about a quarter cup at a time, folding it in until the mix sticks together when squeezed. Depending on moisture, you might not use it all. Panko helps shape the bites and adds crunch without drying the inside.

Shape and stuff the bites:

Grab about two tablespoons of the mix, flatten it in your hand. Put a cube of Swiss in the middle, wrap the chicken mix all around, sealing and smoothing so cheese is completely covered. Try to make them all the same size to cook evenly. Lay the formed bites on a plate in a single layer. If you can, chill them to help keep their shape during cooking.

Optional crispy coating:

Beat the leftover egg in a shallow dish. Roll each bite first in the egg then pat in extra Panko crumbs. This makes a crunchy golden shell when air fried or baked. For a lighter coat, skip the egg and press Panko onto the bites directly.

Heat the air fryer:

Set the air fryer to 400°F and preheat for 3 to 5 minutes to get the basket nice and hot. This helps them brown right away and stop them from steaming. If baking, heat the oven to 425°F and line a rimmed pan with parchment paper.

Cook the bites:

Place the bites in a single layer in the fryer basket leaving space around each for air. Lightly spray with cooking oil or brush a little on top. Cook for 10 to 12 minutes, flipping halfway. If oven baking, bake 12 to 17 minutes, turn once, until nicely golden and cooked through. Check if the inside hits 165°F to be safe and get melted cheese.

Check and let rest:

Look for golden brown outsides and melted cheese inside when you press gently. Move the bites to a rack and let sit for two minutes so the cheese firms up and they’re easier to handle. This keeps cheese from running everywhere and makes them better to eat.

Serve with sauce:

Enjoy warm with honey mustard, Dijon cream, or your favorite sauce. I like mixing Dijon with sour cream and a squeeze of lemon for a bright touch. Toothpicks make them easy to grab and don’t forget the napkins.

Swiss cheese is my favorite here since it melts into a smooth center that feels luxurious with every bite. I once brought these to a potluck and got asked how to make them three times in one night.

Flavor Boosters

Add a pinch of nutmeg in cooler months and serve with a warm mustard dip for comfort food vibes. When it's hot out, mix in fresh herbs like chopped tarragon and lemon zest to brighten things. For smoky notes, lightly grill the ham before chopping.

Serving Suggestions

Try a trio of dips like honey mustard, Dijon cream, and tangy pickle relish for a flavor mix. Pair with a fresh salad or steamed green beans to round out the meal. Put them on a platter with toothpicks and lemon slices for easy serving at parties.

Creative Twists

If ground chicken isn’t handy, swap in ground turkey or a chicken-pork blend for juicier bites. Swap Swiss for Gruyere or mozzarella if you want a milder melt. Seasoned breadcrumbs work if you don’t have Panko, but add less salt. For freezer meals, freeze uncooked bites on a tray until firm, then bag them for up to 3 months. Cook from frozen, adding a few extra minutes.

These Cordon Bleu Bites are a breeze to make and perfect for guests. They reheat great and freeze well for later.

Common Questions About This Recipe

→ What type of cheese works best for cordon bleu bites?

Swiss cheese is a top pick because it melts well and adds a nice, mild nutty taste to the filling.

→ Can I bake the bites instead of air frying?

Sure can. Just bake them at 400°F for 15 to 20 minutes until golden and cooked through.

→ How do I make the bites crispier?

Coating them with extra panko breadcrumbs before cooking helps get a crunchier texture.

→ What dips pair well with these bites?

Try Dijon cream sauce, honey mustard, or similar savory dips to boost the flavor.

→ How long can I store these bites after cooking?

Keep leftovers in a sealed container in the fridge up to three days. Warm them up in the air fryer for best crispiness.