In a medium saucepan, melt 2 tablespoons of butter over medium heat until bubbly. Whisk in 2 tablespoons of flour and cook for 1-2 minutes until lightly golden. Gradually pour in 1 cup of milk while whisking constantly.

Add the chicken bouillon cube, 1 tablespoon of Dijon mustard, and hot sauce if desired. Stir for about 5 minutes until the sauce thickens. Mix in 1/4 cup of grated Parmesan cheese and keep warm.

Heat 1 tablespoon of melted butter in a large skillet over medium heat. Place a flour tortilla in the skillet.

On half the tortilla, layer 1/2 cup of cheese, 2 ounces of ham, 1/2 cup of grilled chicken, and drizzle with the creamy sauce. Sprinkle with toasted breadcrumbs.

Add another layer of cheese and fold the tortilla in half.

Cook for 3-4 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes. Ensure the cheese melts and tortillas are crispy.

Remove quesadilla from the skillet and let cool slightly before cutting into wedges. Serve warm with the remaining creamy sauce.