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.