Each Quesadillas will serve 2 people or 1 person with a hearty appetite.
4 flour tortillas
8 slices of hardwood or applewood smoked bacon
2 large Yukon Gold potatoes
1 onion , diced
1 pablano pepper , seeded and diced
4 eggs
1 tbls butter
1 tbls olive oil
salt , black pepper and paprika
Monterey Jack or cheddar cheese
Avocado salsa ( see recipe below)
Boil potatoes until paritally cooked about 6 mins. While the potatoes are cooking , fry the bacon or better yet lay the bacon strips on a rack over a baking sheet and bake in a 375 oven until crispy. Heat butter and oil in a cast iron skillet .Slice the potatoes into 1/2 inch thick rounds. Add onions, poblano and potatoes and cook over medium heat until potatoes and onions are golden brown and poblanos are soften , about 8-10 mins. Season with salt, pepper and paprika.
In a non stick pan , melt a pat of butter and fry eggs to your liking. On the tortillas cover with a layer of potatoes , 4 slices of bacon, 2 fried eggs and sprinkle with cheese. Placea flour tortilla on top and grill or place on a griddle and cook until heated about 1 minute. Carefully flip and heat the other side until slightly golden. Cut each quesadilla into 4 pieces. Top with avocado salsa or salsa verde.
Avocado Salsa
1 Haas avocado diced
1 plum tomato diced
1 small red onion diced
1 tbls olive oil
juice of 1 small lime
salt and black pepper
Mix all ingredients in a bowl. Let sit 5 mins for flavors to blend.