Chicken Quesedilla with Spicy Mash
Spicy Quesedilla

Chicken Quesedilla with Spicy Mash

  • Cook: 35 min
  • Servings: 4


  • 4 tortillas
  • 200 g shredded cheese such as mozzarella, cheddar or a mix
  • 2 baking potatoes (500 g)
  • 125 g shiitake mushrooms
  • 0.5-1 jalapeno chilli
  • 1 red onion
  • 50 g butter
  • 250 g chicken (inner) fillet
  • 2 tbsp olive oil
  • salt and pepper
  • 2 tbsp leaf parsley - finely chopped (optional)


Use your favourite kind of cheese (mozzarella or cheddar) or even a mix.


Serve with your favourite salsa and/or guacamole.

Try these quesedillas with a twist. A soft, cheesy filling of spicy mash inside a crispy tortilla.

Cut or halve the shiitake mushrooms and fry them with the chicken filets in a frying pan. Set aside. Meanwhile, peel the potatoes, cut into smaller pieces and boil. Once boiled, drain the potatoes and beat together with butter and half the shredded cheese making a mash. Add the sliced chicken inner filets, finely chopped jalapeno and salt and pepper to taste.

Spread half of the spicy mash onto 2 tortillas and place the remaining 2 tortillas on top. Sprinkle with olive oil and shredded cheese and shiitakes. Bake 6-8 min. at 240°C, cut into 1/8, sprinkle with parsley (optional) and serve.