Breakfast Bacon Quesadilla Stacks
with Poblano Hash Browns, Avocado, and Bacon
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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
3 ounce
Bacon
1 unit
Poblano Pepper
1 unit
Red Onion
12 ounce
Russet Potatoes
1 unit
Jalapeño
2 teaspoon
Mexican Spice Blend
4 unit
Flour Tortilla
(ContainsWheat)1 unit
Roma Tomato
1 unit
Avocado
1 unit
Lime
½ cup
Monterey Jack Cheese
(ContainsMilk)Not included in your delivery
unit
Salt
unit
Pepper
5 teaspoon
Vegetable Oil
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.