---
title: Breakfast Bacon Quesadilla Stacks
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/breakfast-bacon-quesadilla-stacks-58cc2d9b3bddb5087f680b82
servings: 2
prep time: 15 minutes
cook time: 35 minutes
time required: 50 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Breakfast
  - Mexican
rating: 3.5
rating_count: 1800
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Packed with spicy and savory elements
  - theme: Concept
    text: A grilled cheese disguised in a tortilla, perfect for breakfast
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Quesadillas/breakfast-bacon-quesadilla-stacks.avif"
---

Wash and dry all produce. Preheat broiler to high. Place half the @bacon{4%strips} in a #large pan{} over medium-high heat. Cook to desired doneness ~{5%minutes}. Halve and seed @poblano pepper{1%unit}. Halve, peel, and mince @red onion{1%unit}. Peel @russet potato{1%unit}, then grate on large holes of a box grater. Mince @jalapeño{1%unit}, removing seeds for less heat.

Place poblano pepper on a lightly oiled #baking sheet{}. Broil until charred ~{5%minutes}. Let cool, then cut into ½-inch squares. Adjust oven temperature to 425 degrees. Meanwhile, place russet potato in another #large pan{} with a pinch of @salt{1%tsp}, a large drizzle of @vegetable oil{2%tbsp}, and just enough water to cover. Bring to a boil and cook until water evaporates ~{6%minutes}.

Once water has evaporated, add another large drizzle of vegetable oil to pan with potatoes and toss. Set aside 3 tbsp red onion for salsa, then stir remainder into pan, along with poblano pepper, half the jalapeño, and @mexican spice blend{2%tsp}. Cook, tossing, until onions are soft ~{5%minutes}. Season with salt and @black pepper{1%tsp}.

Place four @flour tortillas{4%unit} on same baking sheet. Toast in oven until slightly crispy ~{5%minutes}. Meanwhile, finely chop @roma tomato{1%unit}. Cut @lime{1%unit} into wedges. Halve, pit, and scoop flesh from @avocado{1%unit}, then thinly slice.

In a #small bowl{}, combine roma tomato, reserved red onion, a big squeeze of lime juice, and as much of the remaining jalapeño as you like. Season with salt and black pepper. Divide hash between two flour tortillas on baking sheet. Sprinkle each with @monterey jack cheese{1%cup}, then top with remaining flour tortillas. Bake in oven until cheese melts ~{3%minutes}.

Once quesadillas are done, divide between plates. Top each with bacon and avocado slices. Serve with salsa and lime wedges on the side for squeezing over.