HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBreakfast Bacon Quesadilla Stacks
Breakfast Bacon Quesadilla Stacks

Breakfast Bacon Quesadilla Stacks

with Poblano Hash Browns, Avocado, and Bacon

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The breakfast quesadilla is pretty under-the-radar in the scope of breakfast foods, outshone by its more popular cousins the breakfast taco and breakfast burrito. But considering that quesadillas are really just a grilled cheese disguised in a tortilla, they might be the most breakfast-worthy of all. This one is packed with spicy and savory elements, from a potato poblano hash to slices of crispy, mouthwatering bacon.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 ounce


1 unit

Poblano Pepper

1 unit

Red Onion

12 ounce

Russet Potato

1 unit


2 teaspoon

Mexican Spice Blend

4 unit

Flour Tortilla


1 unit

Roma Tomato

1 unit


1 unit


½ cup

Monterey Jack Cheese


Not included in your delivery


Kosher Salt



5 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate79 g
Sugar6 g
Dietary Fiber12 g
Protein19 g
Cholesterol30 mg
Sodium730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat broiler to high. Place half the bacon (we sent more than needed) in a large pan over medium-high heat. Cook to desired doneness, 3-6 minutes per side. Halve and seed poblano. Halve, peel, and mince onion. Peel potato, then grate on large holes of a box grater. Mince jalapeño, removing seeds for less heat.


Place poblano on a lightly oiled baking sheet. Broil until charred, about 5 minutes. Let cool, then cut into ½-inch squares. Adjust oven temperature to 425 degrees. Meanwhile, place potato in another large pan with a pinch of salt, a large drizzle of oil, and just enough water to cover. Bring to a boil and cook until water evaporates, 5-7 minutes.


Once water has evaporated, add another large drizzle of oil to pan with potatoes and toss. Set aside 3 TBSP onion for salsa, then stir remainder into pan, along with poblano, half the jalapeño (use less to taste), and 2 tsp Mexican spice blend (we sent more). Cook, tossing, until onions are soft, 3-6 minutes. Season with salt and pepper.


Place four tortillas (we sent more) on same baking sheet. Toast in oven until slightly crispy, 5-6 minutes. Meanwhile, finely chop tomato. Cut lime into wedges. Halve, pit, and scoop flesh from avocado, then thinly slice.


In a small bowl, combine tomato, reserved 3 TBSP onion, a big squeeze of lime juice, and as much of the remaining jalapeño as you like. Season with salt and pepper. Divide hash between two tortillas on baking sheet. Sprinkle each with Monterey jack cheese, then top with remaining tortillas. Bake in oven until cheese melts, 2-3 minutes.


Once quesadillas are done, divide between plates. Top each with bacon and avocado slices. Serve with salsa and lime wedges on the side for squeezing over.