Salsa Verde Chicken Quesadilla

Sharing a favorite chicken quesadilla today! My Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla makes the perfect quick and simple weeknight dinner or lunch!

Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla

Chicken Quesadilla

We are a quesadilla family for sure. This chicken quesadilla recipe is so good and so simple. There’s nothing more that I love than a hot buttery crisp quesadilla right off of the skillet. I have developed a Southwest style quesadilla with some of my favorite ingredients. I prepared a salsa verde shredded chicken that’s layered with 3 cheeses and black beans stuffed inside buttery tortillas.

Try my Steak Quesadilla too!  Follow Picky Palate on Instagram for daily recipe inspiration.


How To Make Chicken Quesadillas

Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla

To start the quesadillas, use your favorite tortillas.

Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla

Add a nice tablespoon of butter into your skillet.

Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla

Layer your tortilla with cheddar and mozzarella cheese.

Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla

Add a layer of black beans, feta cheese and more cheddar and mozzarella. Fold tortilla over filling and cook until golden on both sides. Remove from skillet and cut quesadilla in half.

Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla

Cheesy goodness with salsa verde chicken and black beans! Enjoy!

Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla

Tips For Making Quesadillas

  1. I like to use a non-stick skillet.
  2. Butter the skillet for each quesadilla for a crispy tortilla.
  3. Use different cheeses for variety.
  4. Add roasted vegetables to your quesadilla for more variations.
  5. Try chicken, steak and shrimp too.
Salsa Verde Chicken and Black Bean 3 Cheese Quesadilla

Salsa Verde Chicken Quesadilla

If you're in need of an easy chicken dinner idea that everyone will love, these Salsa Verde Chicken Quesadillas are perfect!
Course: Appetizer
Cuisine: Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 772kcal
Author: Jenny
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  • 4 burrito size tortillas
  • 4 tablespoons unsalted butter
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cooked chicken
  • 1/2 cup salsa verde salsa
  • 1 cup black beans
  • 1/2 cup crumbled feta cheese


  • Heat large skillet over medium heat. Place chicken and salsa verde into a medium mixing bowl, stirring to combine. Melt butter in skillet and add one tortilla at a time. Layer one half of tortilla with cheddar cheese, mozzarella, chicken mixture, black beans, feta, and additional cheddar and mozzarella. Fold tortilla over filled layer and press with spatula. Cook both sides until golden brown. Remove from heat and cut quesadillas in half.


Calories: 772kcal | Carbohydrates: 46g | Protein: 39g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 142mg | Sodium: 1527mg | Potassium: 416mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1443IU | Vitamin C: 1mg | Calcium: 1020mg | Iron: 4mg
Keywords: chicken dinner ideas, chicken quesadilla recipe, easy quesadilla recipe

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37 Responses
  1. Beth


    This recipe looks great. I can’t wait to try it. One question…do you put the chicken Verde inside the tortilla with the cheese and beans or serve it alongside?


  2. Saras

    This has become a fast favorite in my household. Even my kids (8,7,5) enjoy it!
    I mix leftovers with white rice and corn to make a hotdish type of meal. Very yummy!
    Thanks for the recipe!!

  3. V


    Love your recipes and your site! Not meaning to be a pain but I haven’t had a response from you in regards to your Zesty Spanish Rice Chicken Soup recipe. You agreed to an oversight but I haven’t seen a change in the recipe to accommodate. Have made it according to the recipe that is there at the moment but finding it needs more of a punch (assuming it gets that from the rotel and the lime juice that are in the pictures) Could you please tell me how much rotel and lime is needed? Sorry and thanks again!

    1. Jenny

      Sorry to have missed that. I just edited the recipe, one 10 ounce can Rotel diced tomatoes, mild version plus 2 tablespoons fresh lime juice. Hope this helps!

      1. V

        YAY! All good, figured you would be swamped with comments so I thought I would try my luck here… Thanks for that!

  4. Natalie | Paper & Birch

    Oh my, it may still be breakfast time here, but I want to eat these right now!!

  5. Nutmeg Nanny

    This quesadilla looks amazing! I’m loving all those southwest flavors. That soup looks delicious too!

  6. Amber @ Dessert Now, Dinner Later!

    Ooh I like the idea of dipping this quesadilla in soup! Looks delicious!

  7. Heather @ Shards of Lavender

    Jenny, your quesadillas are a huge hit at our house and I’m sure this one is no exception. Loving the 3 cheeses, especially the salty bite of feta. Thanks for sharing the recipe!

  8. Julie @ Table for Two

    Your quesadillas are so perfect looking! I wish mine photographed as well as yours! Love the salsa verde!

  9. Deborah

    You know, we usually do sandwiches with soup, but I’m totally trying these quesadillas next time. What a great idea!!

  10. Sharana @ Living The Sweet Life Blog

    Mmmmm there’s something about quesadilla – it’s got to be the melty cheese!! I love that you paired this with the soup – sounds lovely!!

  11. Melanie @ Carmel Moments

    I love quesadillas too! Thanks for the sweet reminder to get them back on the menu. I’ve been missing them. Love this awesome variety.
    Enjoy your weekend Jenny!

  12. Amy @Very Culinary

    Oh gosh, simple is my middle name. Progresso makes such high quality products. Love how you used it here – quesadillas are just the best!

  13. Erin | The Law Student's Wife

    First of all, you are the master of the perfect crispy ‘dilla exterior. Also, I love keeping those light soups on hand in case I need a healthy emergency dinner. What a great idea to pair them with quesadillas!

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