Quesadilla with bacon, potatoes and fried eggs

Votes: 1

How to Make - Quesadilla with Bacon, Potatoes, and Scrambled Eggs

Time: 50 min.
Complexity: easily
Servings: 4

I've always made quesadillas by sandwiching the filling between tortillas and baking them in the oven rather than frying them. This makes the dish lighter and crispier, and allows for a lot of filling. Country-style hash It makes a great crumbly filling with smoked bacon and fried potatoes. Add a fried egg and a dollop of fresh tomato salsa, and you have the ultimate Mexican breakfast sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Quesadilla

2 pcs. (900 g) coarsely chopped potatoes
4 tablespoons canola oil, plus more for greasing
2 large onions, halved, then thinly sliced
1 poblano chili pepper, roasted and finely chopped
1 tablespoon plus 2 teaspoons ancho chili powder
150 g bacon, diced
12 wheat tortillas, 15 cm each.
2.5 tbsp. grated cheese
2 tbsp (30 g) butter
4 large eggs
2 tbsp finely chopped chives

Salsa pico de gayo

2 ripe bull's heart tomatoes or 4 plum tomatoes, diced
1/2 red onion, halved and thinly sliced
1 jalapeño, finely chopped
2 tablespoons lime juice
2 tbsp. l. canola oil
2 teaspoons of honey
2 tablespoons chopped cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, potato, eggs, tomatoes, ancho pepper, jalapeno pepper, lime juice, bacon, cilantro

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for about 30 minutes, stirring occasionally, until the onion is caramelized and golden brown.

Heat the remaining 2 tablespoons of oil in a large nonstick skillet over high heat. Add the potatoes and cook until golden brown. Stir in the onion, poblano pepper, and 1 tablespoon of salt. ancho chili powder, season with salt and pepper. Cook for about 2 minutes.
Fry the bacon in a skillet over medium heat for about 8 minutes, until golden brown and crispy. Pat dry on a plate lined with paper towels.
Place 8 tortillas on a work surface. Top them with fried potatoes, bacon, and cheese. Place half the tortillas on the remaining filled tortillas to make 4 double sandwiches. Top with the remaining 4 tortillas. Lightly grease the tops with oil and sprinkle with 2 teaspoons of ancho chili powder.
Transfer quesadillas to a large baking sheet and bake for 8 to 10 minutes, until golden brown and cheese is melted.

When the quesadillas are almost done, melt the butter in a large nonstick saucepan over medium heat. Carefully crack the eggs into the butter, season with salt and pepper, and cook for about 2 minutes, until the whites are set but the yolks are still runny.
Top each quesadilla with a fried egg, some tomato salsa, and a sprinkle of chives.

Recipe Quesadillas with sweet potatoes and minced meat.

Salsa pico de gayo: Combine all ingredients in a bowl and let stand at room temperature for at least 15 minutes before serving.