Easy Salsa Verde Chicken Quesadillas (Crispy, 20 Minutes)

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Salsa verde chicken quesadillas are one of the fastest ways to turn leftover or shredded chicken into a crispy, melty dinner.

These salsa verde quesadillas come together in about 20 minutes with just a handful of ingredients, but the flavor is what makes them stand out. The salsa verde adds a tangy, slightly smoky kick that balances perfectly with the melted cheese.

This is a simple skillet recipe. No baking, no special equipment, just a pan and 20 minutes.

The Chicken Quesadillas I Make When I Need Dinner Fast

When I need a quick dinner, my mind often goes to Mexican food. Salmon quesadillas or salsa verde chicken and rice are two favorites.

Quesadillas are especially great because they are so fast! They are great when you have leftover chicken on hand, but here are a few other ways to prepare the chicken:

If you like shredded chicken, you can cook the chicken in the Instant Pot or slow cooker. You’ll have to plan a little ahead for these options so the chicken has time to cook. Try our instant pot salsa verde shredded chicken.
For chopped or sliced chicken, you can boil the chicken on the stovetop or cook it on the grill.

One of the ways that we love best? We buy a rotisserie chicken and shred the white meat from it. This not only is easy, but it adds the flavor from the roasted chicken, too!

Chips and restaurant salsa is a classic choice, but we recommend an easy salad, we also recommend a huge pile of avocado salsa and maybe some Mexican street corn casserole. We also like to dip quesadillas in white queso, guacamole or pineapple salsa.

Enjoy!-Julie

Best cheese for salsa verde quesadillas

The best cheese is one that melts smoothly and balances the tang of the salsa verde.

You can use:

Cheddar → sharper flavor,
Monterey Jack → melts super creamy
Mozzarella → mild, extra stretchy
Mexican blend → easy and reliable

My favorite choice is a blend of cheddar and mozzarella. This blend gives you both flavor and that perfect cheese pull.

How to keep quesadillas crispy (not soggy)

The key to crispy quesadillas is controlling moisture and heat.

Quick tips:

Use warm, not wet chicken
Don’t overload with salsa verde (a little goes a long way)
Cook over medium heat so the tortilla crisps before burning
Use just enough oil or butter to lightly coat the pan

This is what gives you that golden, restaurant-style exterior.

How to Make Salsa Verde Quesadillas

To make salsa verde chicken quesadillas, mix shredded chicken with salsa verde, layer it with cheese in a tortilla, then cook in a skillet until golden and crisp on both sides.

Choose large flour tortillas. You’ll want them to be about 10″ in diameter. You can use smaller if you’d like, but you’ll need more to use up this amount of chicken.
Make sure the chicken is warm before you fill the quesadilla. That way you won’t have to wait for it to heat through on the stovetop. It will ensure the quesadilla is nice and toasty.
Fold the tortilla over.
Preheat a pan over medium heat with a tablespoon of oil or with a spray of non stick spray.

Add in a tortilla to the pan, cook for 2-3 minutes per side or until tortilla starts getting a beautiful golden brown color.

Frequently Asked Questions

Can I use a quesadilla maker to make quesadillas?

Yes! The great thing about quesadilla makers such as the George Foreman one is that it is a non-stick surface. This means you can use less oil, making it healthier than pan frying.

Salsa Verde Chicken Quesadillas

4.67 from 3 votes

The easiest way to upgrade quesadillas. These salsa verde chicken quesadillas are crispy on the outside, melty inside, and ready in just 20 minutes.

Servings 12

Prep Time 15

Cook Time 10

Total Time 25

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Ingredients

US Customary – Metric

2 boneless skinless chicken breast (cooked and shredded)
1 cup salsa verde
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
12 flour tortillas

Instructions

In a large bowl, mix together the warm shredded chicken and salsa verde. 2 boneless skinless chicken breast, 1 cup salsa verde
To the center of the tortillas, add in 3 tablespoons of chicken mixture, and 2-3 tablespoons of shredded cheese mixture. (Or as much as you desire.) Fold tortilla over and repeat with remaining tortillas. 2 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 12 flour tortillas
Preheat a pan over medium heat and add a tablespoon of oil or spray with a non stick spray. Add in a tortilla to the pan, cook for 2-3 minutes per side or until tortilla starts getting a beautiful golden brown color.
Repeat with remaining tortillas.
Slice tortillas into 3-4 wedges and serve with additional salsa verde.