Bacon & Hash Brown “Quesadilla” with Fresh Tomato Salsa & Eggs


Mark came across this recipe the other day on The Official Website For Chef Bobby Flay and we decided to have it last night.  This is one of the best breakfast/dinner recipes that I have had.  I think if your family likes breakfast for dinner, everyone will like this, even the kids.

Now, when you look at all of the steps it looks a little overwhelming but it’s really not.  And, as usual, I made it per the instructions and ingredients but I have added our notes below for suggestions on how we will do it next time, and there will be a next time.

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2 large russet potatoes (2 pounds), scrubbed
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, plus more for brushing
2 large Spanish onions, halved and thinly sliced
1 poblano chile, roasted and finely diced
1 tablespoon (for potatoes) plus 2 teaspoons ancho chile powder (for tortillas)
1⁄3 pound thick-cut bacon, diced
12 (6-inch) flour tortillas
2½ cups grated Monterey Jack cheese
2 tablespoons unsalted butter
4 large eggs
Fresh Tomato Salsa (below)
2 tablespoons finely chopped fresh chives

1. Put the potatoes in a saucepan, add enough cold water to cover by 2 inches, salt the water, and bring to a boil over high heat. Boil until cooked three-quarters of the way through, or not quite tender when pierced with a knife, 15 to 20 minutes. Drain, let cool slightly, peel, and then grate using the large holes of a box grater.

2. Preheat the oven to 425°F. (PLEASE SEE NOTES BELOW)

3. Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.

4. Heat the remaining 2 tablespoons oil in a large nonstick sauté pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.

5. Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.

6. Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.

7. Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.

8. When the quesadillas are nearly ready, melt the butter in a large nonstick sauté pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.

9. Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.

Fresh Tomato Salsa
Serves 4

2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
½ red onion, halved and thinly sliced
1 jalapeño, finely diced
2 tablespoons fresh lime juice
2 tablespoons canola oil
2 teaspoons honey
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground black pepper

Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

Reduce the oven temperature from 425 to 350.  The 425 oven is way too hot as you can see from the tortillas in the picture.

For the potatoes, to make it easier, I just used frozen shredded hash browns, thawed.

The pablanos did not have enough heat for my liking so I will use probably a can of roasted green chilies next time.

I used chopped green onions instead of chives.

We did not use their Fresh Tomato Salsa recipe, we just used Pace Picante Sauce.  But our Pico de Guillo would be awesome on it.

I cut the recipe in half to make it for 2 people and I also put 2 eggs on top instead of one.  Two is not enough in my opinion.

I made the eggs exactly as it said in the recipe, and when you take them out they look like they are not done, but they continue to finish cooking and they were the best eggs I have ever made.





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