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Mashed Potato Preparation

Quesadilla Filling Preparation

  • Chicken, cooked and crumbled 6.0 pc
  • Green Onion, sliced 0.25 cup
  • Tortillas 8.0 pc
  • Cheddar cheese, shredded 2.0 cup
  • Butter 2.0 tbsp


  • Salsa 1.0 cup
  • Sour cream 0.25 cup
  1. Mashed Potato Preparation

    1. Heat 9L water with 70g salt. Turn off the heat once boiling.
    2. Add 4L cold water. Make sure the heat is not more than 85°C.
    3. Add Knorr Mashed Potato into the mixture and stir quickly.
  2. Quesadilla Filling Preparation

    1. Stir together the mashed potatoes, chicken, and green onions.
    2. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges.
    3. Sprinkle the shredded cheddar cheese on top of the mashed potatoes and top with the remaining tortillas.
    4. Repeat the steps with the whole tortillas.
    5. Lightly butter each side of the quesadillas (tortillas filled with mashed potato mixture).
  3. Frying Quesadilla

    1. Preheat a large skillet over medium heat.
    2. Place a quesadilla into the preheated pan.
    3. Cook quesadilla until golden brown and crispy then turn over.
    4. Continue cooking on the other side until browned, 2–3 minutes per side.
    5. Repeat with remaining quesadilla.
  4. Presentation

    1. Transfer cooked quesadilla into a serving platter.
    2. Serve with salsa and sour cream.