You’ll love this easy, tasty, grilled Chicken Black Bean Quesadilla with salsa verde, corn, and cheddar cheese, served with lettuce, tomatoes and sour cream.
I don’t know about you, but we LOVE Mexican food in our home. We especially love tacos, enchiladas and quesadillas! Sometimes people tend to think of quesadillas only as melted cheese on a flour tortilla, and call that a quesadilla.
While that type of quesadilla tastes okay, we like to serve them loaded with more ingredients at our house, to really make it a MEAL! We’ve enjoyed these so many times over the years I can’t even begin to count! The cooking process for cooking a plain or loaded quesadilla is the same. I really think you’re gonna like eating this filling chicken black bean quesadilla a whole lot MORE than a plain one!
Occasionally I change up the recipe a bit, depending on what we have in the pantry at the moment. However, the core recipe I came up with over 30 years ago almost always stays the same. I am glad to share it with you today!
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How To Make This Chicken Black Bean Quesadilla
Quesadillas are simple to make, taste absolutely delicious, and are a super simple dinner to throw together after a busy day! You can save time by using leftover cooked chicken breasts or a rotisserie chicken!
For each chicken black bean quesadilla, place grated cheddar cheese, sliced green onions and cooked chicken breast chunks onto ONE HALF of the flour tortilla. Once you have all the filling ingredients ready to go, it’s amazing how quickly you can throw several of these quesadillas together!
Evenly distribute the corn, black beans and a spoonful of the salsa verde sauce to each chicken black bean quesadilla. Remember to leave one half of the tortilla bare.
Grilling The Chicken Black Bean Quesadilla
The empty half of the flour tortilla is folded up and over the toppings for the quesadilla. Each of the quesadilla halves are placed onto a lightly oiled grill (or large skillet) on medium low heat. NOTE: If using a large skillet, you may need to cook these in batches.
Cook each chicken black bean quesadilla for a few minutes on medium low heat until golden brown on the bottom.
Carefully turn each quesadilla to the other side using a spatula. Continue cooking until the bottom side has turned nice and golden brown as well. When done, the cheese should be melted and the other fillings should be heated through.
Slicing The Chicken Black Bean Quesadilla
Once the chicken black bean quesadilla is done cooking, carefully remove two halves (at a time) to a cutting board or surface.
It’s been my experience that a pizza cutter (or a really sharp knife) works really well to slice the quesadilla into serving portions. Slice the quesadilla similar to how you would cut a pizza, into 3 slices per half.
Garnishing The Chicken Black Bean Quesadilla For Serving
In the photo below I placed 2 quesadilla halves on a plate all together, to garnish and photograph the finished meal. It sure looks GOOD once it is “prettied up” a bit, right?
The grilled, sliced chicken black bean quesadilla is garnished with additional grated cheddar, shredded lettuce, diced fresh tomatoes, salsa verde sauce, and a dollop of sour cream! A typical serving would be 3 slices per person, but if you’re REALLY hungry (and don’t mind the extra calories), go for the whole thing!
You can see the chunks of chicken breasts, melted cheese and black beans inside a slice of the chicken black bean quesadilla! This is one great tasting quesadilla, whether you pick up each slice like pizza OR use a fork for each bite! Yum!
I really hope you will give this recipe for a delicious chicken black bean quesadilla a try! The quesadillas are really easy to make, and they sure do taste GREAT! Have a fantastic day, friends. Make it a good one!
Looking For More Tex-Mex Recipes?
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Recipe Source: my hungry brain…
- 4 flour tortillas
- 1 cup shredded cheddar cheese
- 2 boneless, skinless chicken breasts , pre-cooked
- 1 stalk green onions , white and green parts
- 6 Tablespoons whole kernel corn (canned) , drained
- 6 Tablespoons black beans (canned) , drained
- 4 Tablespoons salsa verde sauce , or substitute red salsa
- cooking spray or vegetable oil , for grill or skillet
- 1/2 cup shredded cheddar cheese
- 1 cup shredded iceberg lettuce
- 1/2 cup fresh tomato , diced
- 4 teaspoons salsa verde sauce
- 4 Tablespoons sour cream
For each quesadilla, place grated cheddar cheese, sliced green onions and cooked chicken breast chunks onto ONE HALF of a flour tortilla. Evenly distribute corn, black beans and a spoonful of the salsa verde sauce to each quesadilla. Leave one half of each tortilla bare.
Fold empty half of tortilla up and over the toppings. Place each quesadilla half on a lightly oiled or sprayed flat grill (or large skillet) on medium low heat. NOTE: If using a large skillet, you may need to cook these in batches. Cook for a few minutes on medium low heat until golden brown on the bottom. Carefully turn each quesadilla to the other side, and continue cooking until the bottom is golden brown. When done, cheese should be melted and filling heated through.
Transfer each quesadilla to a cutting board. Slice each half into 3 pieces. Garnish with cheese, lettuce, diced tomatoes, salsa verde, and a dollop of sour cream! Serve, and enjoy!
Caloric calculation is for three quesadilla slices, and includes all garnish toppings (salsa verde, lettuce, cheese, tomatoes and sour cream).
Here’s one more to pin on your Pinterest boards!