In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute. Gradually pour in 1 cup of milk while stirring until it thickens, about 3-5 minutes. Stir in one chicken bouillon cube, 1 tablespoon of Dijon mustard, and a dash of hot sauce. Mix in ¼ cup of Parmesan cheese and keep warm.

In a large skillet, heat 1 tablespoon of melted butter over medium heat until it sizzles. Have flour tortillas ready for layering.

Place one tortilla in the skillet, warm slightly. Layer with ½ cup of cheese, slices of deli ham, ½ cup of shredded chicken, and ¼ cup of breadcrumbs, then drizzle with some creamy sauce before adding another tortilla on top.

Cook for about 3-4 minutes, check for golden-brown color on the bottom. Carefully flip and cook for an additional 3-4 minutes until cheese melts and tortilla is golden.

Remove quesadilla from skillet, let rest for 1 minute, slice into wedges, and serve immediately with reserved creamy sauce.