Appetizer · Latin American ·

Smoky Peruvian Causa Santa Rosa with Quail Egg Garnish

Name: Smoky Peruvian Causa Santa Rosa with Quail Egg Garnish
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: 2 lbs yellow potatoes, peeled and boiled; 3 tablespoons aji amarillo paste, adjust based on heat preference; 1/4 cup vegetable oil; 3 tablespoons lime juice, freshly squeezed; Salt, to taste; 2 cups smoked chicken breast, shredded; 1/2 cup mayonnaise; 2 tablespoons chipotle in adobo, chopped; 1 tablespoon lime juice, freshly squeezed; Salt and pepper, to taste; 12 quail eggs, hard-boiled and peeled; 1 ripe avocado, sliced thinly; 1/4 cup chopped cilantro; 1/4 cup sliced red onions, soaked in cold water to reduce sharpness

Enjoy this traditional Peruvian appetizer with a modern smoky twist, adorned with elegant quail eggs.

4.8(0 reviews)

·By Troy·October 10, 2025

Smoky Peruvian Causa Santa Rosa with Quail Egg Garnish

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Causa Mixture

For the Smoky Chicken Filling

For Garnishing the Causa

Nutrition

Per serving

Calories: 484 kcal
Protein: 16.5 g
Carbs: 30.3 g
Fat: 33.3 g
Fiber: 4.5 g

Whole recipe

Total

Calories: 2902 kcal
Protein: 98.9 g
Carbs: 181.7 g
Fat: 199.5 g
Fiber: 27.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs yellow potatoes peeled and boiled	620	10	140	0.5	14
3 tablespoons aji amarillo paste adjust based on heat preference	60	1	14	1	1
1/4 cup vegetable oil	480	0	0	54	0
3 tablespoons lime juice freshly squeezed	10	0	3	0	0
Salt to taste	0	0	0	0	0
2 cups smoked chicken breast shredded	480	64	2	22	0
1/2 cup mayonnaise	770	2	0	84	0
2 tablespoons chipotle in adobo chopped	20	0.5	4.5	1	1.5
1 tablespoon lime juice freshly squeezed	3	0	1	0	0
Salt and pepper to taste	0	0	0	0	0
12 quail eggs hard-boiled and peeled	208	18	2	15	0
1 ripe avocado sliced thinly	240	3	13	22	10
1/4 cup chopped cilantro	1	0.1	0.2	0	0.1
1/4 cup sliced red onions soaked in cold water to reduce sharpness	10	0.3	2	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Causa Mixture

1
Rice the Potatoes
Pass the boiled potatoes through a ricer into a large bowl.
2
Mix Ingredients
Mix in aji amarillo paste, vegetable oil, and lime juice.
3
Season
Season the mixture with salt, mixing until smooth and pliable.

Preparing the Smoky Chicken Filling

1
Combine Filling Ingredients
In a separate bowl, combine shredded smoked chicken, mayonnaise, and chipotle.
2
Add Lime Juice and Season
Add lime juice and season with salt and pepper to your liking.
3
Mix
Mix until well incorporated and set aside.

How to Make Smoky Peruvian Causa Santa Rosa with Quail Egg Garnish

Total time: 2 h · Yields 6 servings

1
Assembling the Layers
Press half the potato mixture into the base of a serving dish. Spread the chicken filling evenly on top, then cover with remaining potato mixture.
2
Adding the Garnishes
Arrange quail eggs and avocado slices on top. Sprinkle with cilantro and scatter onions.
3
Chilling
Allow the assembled causa to chill in the refrigerator for at least 30 minutes to firm up.

Chef's Tips

Frequently asked questions

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Preparation

Preparing the Causa Mixture

Rice the Potatoes

Mix Ingredients

Season

Preparing the Smoky Chicken Filling

Combine Filling Ingredients

Add Lime Juice and Season

Mix

How to Make Smoky Peruvian Causa Santa Rosa with Quail Egg Garnish

Assembling the Layers

Adding the Garnishes

Chilling

Chef's Tips

Frequently asked questions

Explore more from TastyFood