Chicken quesadilla with potato mash
Instructions
Cook the potatoes just right
To determine whether the potatoes are done cooking, insert a fork or the tip of a sharp knife into the centre. The potatoes are done if the fork slides in easily and the potato feels tender with little resistance.
Low and slow cooking
Control the cooking temperature carefully. Using a medium to low heat is essential. This prevents the tortilla from charring while allowing the cheese inside to melt evenly, creating a perfect crispy exterior and gooey interior. Keeping the temperature low gives the quesadilla enough time to become golden and crisp, improving both texture and taste.
FAQ: Questions about chicken quesadilla with potato mash
Explore answers to frequently asked questions below to improve your chicken quesadilla-making skills.
Yes, you can choose from several types of tortillas when making chicken quesadillas with potato mash based on your preferences. Flour and whole wheat tortillas are a popular option, as they are soft and pliable. Corn tortillas, though smaller and a bit less flexible, provide a distinct texture and taste that can add a traditional Mexican touch to your quesadillas.
You can cook and season the chicken, sauté the mushrooms, and prepare the mashed potatoes in advance. Store these components separately in airtight containers in the refrigerator for up to 2 days. This way, you only need to assemble the quesadillas and bake them in the oven. If you want to prepare the entire quesadillas in advance, you can assemble them with all the filling ingredients between the tortillas. Place them on a baking sheet and cover them tightly with plastic wrap or foil. When you are ready to eat, brush with olive oil, sprinkle with cheese, and bake them straight from the fridge.
To store leftover quesadillas with potato mash, place them in an airtight container and refrigerate for up to 3 days. For reheating, warm the quesadillas in a frying pan over medium-low heat until the cheese melts and they are heated through. Alternatively, use the microwave for a quicker option. For longer storage, freeze them in a freezer-safe, airtight container for up to 3 months. Thaw them overnight in the refrigerator before reheating them in a frying pan or microwave.
Nutritional values
Nutritional value, per
1295 Kcal
| Fibre | 15.1 gram fibers |
| Protein | 70.8 |
| Carbohydrates | 94.3 |
| Fat | 70.6 gram |
Ingredients
|
Tortillas
|
4 |
|---|---|
|
Baking potatoes (500 g)
|
2 |
|
Cheddar & mozzarella, grated
|
200 g |
|
Shiitake button mushrooms
|
125 g |
|
Jalapeño chilli
|
0.5 - 1 |
|
Red onion
|
1 |
|
Butter
|
50 g |
|
Chicken inner fillets
|
250 g |
|
Olive oil
|
2 tbsp |
|
Salt and pepper
|
|
|
Leaf parsley, finely chopped (optional)
|
2 tbsp |
Other recipes
Meet the tastiest chicken quesadilla with potato mash
Are you ready to take your chicken quesadilla up a notch? This version of the classic Mexican dish offers everything that is good about quesadillas – and a little extra! We bring you the traditional chicken sandwiched between tortillas but combine it with mushrooms and a cheesy potato mash. Simply pop the assembled quesadillas in the oven and watch them turn creamy and crispy.
Tender chicken cooked with umami mushrooms
The delicious filling for the quesadillas is a fantastic combination of chicken and shiitake mushrooms. Fry them together in some oil in a pan, and enjoy the sizzling sound of the ingredients, boosting each other's flavours. The chicken gets a nice sear that locks in the juices. The result? Tasty tender chicken with a savoury, slightly sweet crust. The mushrooms provide a meaty texture and a deep, umami flavour.
Creamy potato and cheese mash filling with spicy jalapeño
What sets our recipe for chicken quesadilla apart from others is the creamy potato and cheese filling with a spicy kick. Allow the potatoes to boil until they are ready to be mashed, and then combine them with cheddar and mozzarella cheese. The level of creaminess is nothing short of irresistible. The mash helps bind the chicken and mushrooms together while giving the quesadilla a tantalising gooey feel. We have mixed jalapeño with the mash to create a subtle fiery kick opposite the rich, creamy mash.
An indulgent twist on the Mexican classic
Quesadillas are versatile by nature and can offer plenty of exciting fillings. This recipe introduces a creamy potato mash. Although quesadillas are actually enjoyed for breakfast, lunch, and dinner, our rendition is best suited for a filling lunch or delicious dinner.
Encased in a crispy, golden-brown tortilla, this dish is a wonderful addition to any dinner table. If you are worried about the spice level, simply adjust it so everyone can partake in this lovely Mexican meal.
Want to explore Mexican-inspired cuisine? Try our easy steak fajita, tasty chicken fajita, or crispy chicken tacos.
Transform the recipe
Take the recipe in a new direction by swapping a few ingredients. Portobello mushrooms are an excellent alternative to shiitake mushrooms if you want a heartier texture and deeper, more robust flavour. Portobellos have a thick, meaty consistency and a rich, earthy taste.
Adding black beans is a fantastic way to introduce a creamier texture and a slightly nutty, earthy flavour that pairs beautifully with the seasoned chicken and cheese. Lightly mash the beans before spreading them onto the tortillas to ensure a smooth, even layer.
Roast a few bell peppers for a subtle sweetness that balances the savoury and spicy elements. Red, yellow, or orange bell peppers work especially well due to their naturally sweet flavour. Roasting them caramelises their sugars, intensifying their sweetness and imparting a slight smoky note.