Breakfast Bacon Quesadilla Stacks

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.