Crispy Bacon and Hash Brown Quesadillas with Fried Eggs
  • 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
  1. Hash Browns:
  2. *Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked (about 15 to 20 minutes)
  3. *Drain, let cool slightly, and grate on a grater using the large holes
  4. *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
  5. *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
  6. Tomato Relish:
  7. *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
  8. Quesadillas:
  9. *Preheat the oven to 425; place tortillas on a work surface and top with cheese, hash browns, and bacon
  10. *Cover with more tortillas to make 2-layer quesadillas
  11. *Brush the tops with oil and sprinkle with the ancho powder
  12. *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
  13. *Remove from the oven, and cut each quesadilla into quarters
  14. Fried Eggs:
  15. *Heat 2 Tbsp of the butter in a medium nonstick pan until it begins to shimmer
  16. *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
  17. Assembly:
  18. *Top each quesadilla quarter with a fried egg and a few heaping tablespoons tomato relish and garnish with chopped chives; arrange on a platter
A Bobby Flay Recipe