Crispy Bacon and Hash Brown Quesadillas with Fried Eggs
INGREDIENTS
- 8 oz Thick cut bacon, cut into pieces, and cooked until golden brown
- 2 lg Potatoes, Scrubbed
- Salt & Pepper
- 1/4 cup Oil, Divided
- 2 lg Spanish Onion, Halved & Thinly Sliced
- 1 Poblano or Anaheim Chile, Finely Diced
- 1 Tbsp Ancho Chile Powder
- 1 tsp Paprika
- 2 Large Tomatoes, Diced
- 1/2 Red Onion, Halved & Thinly Sliced
- 1 Jalapeno, Finely Diced
- 3 Tbsp Fresh Cilantro, Finely Chopped
- 2 Tbsp Fresh Lime Juice
- 2 Tbsp Olive Oil
- 2 tsp Honey
- 8 Flour Tortillas
- 2 1/2 cup Monterey Jack Cheese, Grated
- 3 Tbsp Oil
- 2 tsp Ancho Chile Powder
- 4 Tbsp Butter
- 8 Eggs
- 2 Tbsp Fresh Chives, Finely Chopped
DIRECTIONS
- Hash Browns:
- *Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked (about 15 to 20 minutes)
- *Drain, let cool slightly, and grate on a grater using the large holes
- *Heat 2 Tbsp oil or remaining bacon fat, in a large sauté pan over medium heat and add the onions, season with salt and pepper, and cook until golden brown and caramelized, stirring occasionally
- *Heat the remaining 2 Tbsp oil in a large nonstick sauté pan over high heat, add the potatoes and cook until golden brown 5. Stir in the onions, anaheim chile, ancho chile powder, paprika, salt & black pepper, and cook until just warmed through
- Tomato Relish:
- *Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt & black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving
- Quesadillas:
- *Preheat the oven to 425; place tortillas on a work surface and top with cheese, hash browns, and bacon
- *Cover with more tortillas to make 2-layer quesadillas
- *Brush the tops with oil and sprinkle with the ancho powder
- *Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes
- *Remove from the oven, and cut each quesadilla into quarters
- Fried Eggs:
- *Heat 2 Tbsp of the butter in a medium nonstick pan until it begins to shimmer
- *Crack each egg into the pan; season with salt & pepper and cook until the white has set and the yolk is slightly firm; carefully flip over and continue cooking for another minute or so
- Assembly:
- *Top each quesadilla quarter with a fried egg and a few heaping tablespoons tomato relish and garnish with chopped chives; arrange on a platter