Breakfast Bacon Quesadilla Stacks

🥘 Ingredients

• avocado
  1 unit
• bacon
  4 strips
• black pepper
  1 tsp
• flour tortillas
  4 unit
• jalapeño
  1 unit
• lime
  1 unit
• mexican spice blend
  2 tsp
• monterey jack cheese
  1 c
• poblano pepper
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• russet potato
  1 unit
• salt
  1 tsp
• vegetable oil
  2 tbsp

🍳 Cookware

• large pan
• baking sheet
• large pan
• small bowl

1. 

   1

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

   bacon: 4 strips, poblano pepper: 1 unit, red onion: 1 unit, russet potato: 1 unit, jalapeño: 1 unit
2. 

   2

   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 , a large drizzle of vegetable oil , and just enough water to cover. Bring to a boil and cook until water evaporates ⏱️ 6 minutes .

   salt: 1 tsp, vegetable oil: 2 tbsp
3. 

   3

   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 . Cook, tossing, until onions are soft ⏱️ 5 minutes . Season with salt and black pepper .

   mexican spice blend: 2 tsp, black pepper: 1 tsp
4. 

   4

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

   flour tortillas: 4 unit, roma tomato: 1 unit, lime: 1 unit, avocado: 1 unit
5. 

   5

   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 , then top with remaining flour tortillas. Bake in oven until cheese melts ⏱️ 3 minutes .

   monterey jack cheese: 1 c
6. 

   6

   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.