Breakfast Bacon Quesadilla Stacks

🥘 Ingredients

• Mexican spice blend
  4 tsp
• Monterey jack cheese
  1 c
• avocado
  2 unit
• bacon
  6 oz
• flour tortilla
  8 unit
• jalapeño
  1 unit
• lime
  2 unit
• pepper
• poblano pepper
  2 unit
• red onion
  2 unit
• roma tomato
  2 unit
• russet potato
  24 oz
• salt
• vegetable oil
  3 tbsp

🍳 Cookware

• large pan
• large pan

1. 

   1

   Wash and dry all produce. Preheat broiler to high. Place half of the bacon in a large pan over medium-high heat; cook to desired doneness, 3-6 minutes per side. Halve and seed poblano pepper . Halve, peel, and mince red onion . Peel and grate russet potato on the large holes of a box grater. Mince jalapeño , removing seeds for less heat.

   bacon: 6 oz, poblano pepper: 2 unit, red onion: 2 unit, russet potato: 24 oz, jalapeño: 1 unit
2. 

   2

   Place the poblano pepper on a lightly oiled baking sheet and broil until charred, ⏱️ 5 minutes . Let cool, then cut into ½-inch squares. Adjust the oven temperature to 425°F. Meanwhile, place the grated potato in a large pan with a pinch of salt , a generous drizzle of vegetable oil (about a third), and just enough water to cover. Bring to a boil and cook until the water evaporates, 5-7 minutes.

   salt, vegetable oil: 3 tbsp
3. 

   3

   Once the water has evaporated, add another drizzle of oil to the potato and toss to coat. Set aside 3 tablespoons of the minced onion; stir the remaining onion into the potato mixture along with the poblano, half the jalapeño (use less to taste), and 2 teaspoons of Mexican spice blend (we sent a full bottle). Cook, tossing, until the onions are soft, 3-6 minutes. Season with salt and pepper .

   Mexican spice blend: 4 tsp, pepper
4. 

   4

   Place four tortillas from flour tortilla on the baking sheet and toast in the oven until slightly crispy, 5-6 minutes. While they toast, finely chop roma tomato and cut lime into wedges. Halve, pit, and scoop the avocado flesh, then slice it thinly.

   flour tortilla: 8 unit, roma tomato: 2 unit, lime: 2 unit, avocado: 2 unit
5. 

   5

   In a small bowl, combine the diced tomato, the reserved shredded onion, a big squeeze of lime juice, and as much of the remaining jalapeño as you like (adjust for heat). Season with salt and pepper. Divide the potato mixture from step 3 among the two tortillas on the baking sheet, sprinkle each with Monterey jack cheese , then place the remaining two tortillas on top. Bake in the oven until the cheese melts, 2-3 minutes.

   Monterey jack cheese: 1 c
6. 

   6

   When the quesadillas are done, divide them between two plates. Top each one with the crispy bacon and the sliced avocado. Serve with the remaining lime wedges on the side for squeezing over. Enjoy!