Breakfast Quesadillas

Name: Breakfast Quesadillas
Ingredients: 8 ounces, weight Thick Cut Bacon, Diced Into Chunks; 2 Tablespoons Canola Oil; 2 whole Medium Yellow Onions, Diced; 2 whole Jalapeno Peppers, Diced; 1 clove Garlic, Minced; 4 cups Shredded Hash Browns, Thawed; Salt And Pepper, to taste; 8 whole 6 Inch White Flour Tortilla; 2-1/2 cups Shredded Monterey Jack Cheese; 2 cups Shredded Sharp Cheddar Cheese; 3 Tablespoons Canola Oil; Ancho Chili Powder, To Taste (optional); 3 whole Chicken Eggs Or 8 Small Quail Eggs; 4 Tablespoons Unsalted Butter; Chives-garnish

15 ingredients

10 steps

Ingredients

8 ounces, weight Thick Cut Bacon, Diced Into Chunks
2 Tablespoons Canola Oil
2 whole Medium Yellow Onions, Diced
2 whole Jalapeno Peppers, Diced
1 clove Garlic, Minced
4 cups Shredded Hash Browns, Thawed
Salt And Pepper, to taste
8 whole 6 Inch White Flour Tortilla
2-1/2 cups Shredded Monterey Jack Cheese
2 cups Shredded Sharp Cheddar Cheese
3 Tablespoons Canola Oil
Ancho Chili Powder, To Taste (optional)
3 whole Chicken Eggs Or 8 Small Quail Eggs
4 Tablespoons Unsalted Butter
Chives-garnish

Directions

1

Preheat oven to 425 F.
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1. Heat a skillet to about medium high. Once your pan is hot add the bacon and begin to cook for about 10 minutes until browned and crispy. Use a slotted spoon and remove the bacon from the pan and turn it onto a plate lined with paper towels. Leave the bacon fat in the pan.
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2. Add 2 tablespoon of canola oil into the skillet with the drippings. Cook the onions and jalapenos in the pan for about 5 minutes until the veggies become slightly crisp and translucent. Now add the garlic and stir.
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3. Add the hash browns to the skillet and season with salt and pepper. I recommend using the already shredded hash browns you can get in the freezer section of your local grocery store because it makes it easier.
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4. Cook the hash brown mixture until crisp and warmed through. Don't over stir because you don't want your potatoes to get mashed. Use a spatula to gently flip as needed.
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5. Place 4 tortillas down on a clean work surface surface. Top with a mixture of both cheeses, some of the hash brown mixture, some bacon and then more cheese if you have any left. Top each tortilla with a second flour tortilla and brush the tops with canola oil and sprinkle with ancho powder (optional).
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6. Transfer tortillas to a large baking sheet and bake until golden brown and the cheese has melted. This should take about 10 minutes.
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7. While this is cooking, begin to fry your eggs. In a small skillet heat with about 1 tablespoon of butter on low to medium heat. Once the butter has completely melted crack an egg in the pan and let it fry to your liking. Cover pan with lid or another pan to allow the steam to cook the top of the egg a bit. Season with salt and pepper. This should take about 5-7 minutes. Repeat until all eggs are cooked. If you want both sides cooked, then you can flip the egg. Whatever your heart desires. When quesadillas are done remove the pan from the oven.
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8. Allow the quesadillas to cool a bit before cutting them. Cut them into quarters, layer them on a nice looking plate, top off with some pico or salsa and lay the fried egg on top. Garnish with chives if you would like. Enjoy with some sour cream if you want.
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Recipe adapted from Bobby Flay.