Chicken Quesadilla with Spicy Mash

Cook: 35 min
Servings: 4

Ingredients

4 tortillas
2 baking potatoes (500 g)
200 g Apetina® Cheddar & mozzarella
125 g shiitake button mushrooms
0,5-1 jalapeño chilli chilli
1 red onion
50 g butter
250 g chicken inner fillets
2 tbsp olive oil
salt and pepper
2 tbsp leaf parsley - fnely chopped (optional)

Twist

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

Serving

Serve with your favourite salsa and/or guacamole.

Add a twist to the traditional quesadilla. This version has a soft, cheesy filling of spicy chili 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.

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