I love entertaining for guests and cooking for friends. Many times it is difficult to create something that is gluten-free (I have Celiac) and taste great for everyone else. I adapted this recipe to make it gluten-free from one of Bobby Flay’s recipes – a chef I admire. Since I love Mexican cuisine, this was an ideal breakfast. And it is entirely gluten-free & delicious! http://www.eathopefull.com/2013/04/14/breakfast-quesadilla/
3020 per serving
- 2 russet or idaho potatoes
- 8 ounces thick cut bacon, chopped
- 8 corn tortillas
- 2 medium white onion, finely chopped
- 1 poblano pepper, minced
- 16 ounces Mexican cheese blend
- 6 ounces block monteray jack cheese, thinly sliced
- 4 organic free-range eggs
- 6 ounces pico de gallo
- 1 tablespoons chili powder
- 1 teaspoons paprika
- 2 tablespoons chives, minced
- 2 teaspoons unsalted butter
Boil potatoes in medium sized pot, slightly salted cold water, for about 15-20 minutes. Drain. Let cool. Then grate on large grater once cooled. Set aside.
Add cut up bacon pieces to a saucepan over med-high heat and cook until crispy. Once cooked - take bacon out with slotted spoon and lay over a piece of paper town to soak excess oil. Leave remaining bacon fat in the pan.
Add chopped onions to bacon fat over medium heat and cook until golden brown and caramelized. Once caramelized, add in potatoes, paprika, chili powder and poblano peppers. Add one tbsp olive oil if needed and cook until browned (about 20 minutes). Make sure to stir occasionally so it does not burn.
Preheat over to 425 degrees. Arrange 4 corn tortillas on slightly greased baking sheet and sprinkle with Mexican cheese blend. Arrange cooked bacon pieces on top of the cheese, then cover with cooked hash browns. Add sliced monterey jack cheese on top of hash browns, then cover with another corn tortilla. Sprinkle remaining cheese blend on top of quesadilla and dust chili powder on top for color.
Place quesadillas in preheated over for about 8-10 minutes or until cheese is melted. While that is baking, place 1.5 tsp of unsalted butter into saucepan and melt over med-high heat. While melting, crack each egg individually in small bowl and slowly pour into saucepan (all 4 should fit in one pan). Cook egg until white is set and yolk is slightly firm. Flip and sprinkle with salt/pepper. Cook for another minute then take off heat.
Take quesadillas out of oven. Transfer to a plate and top with one fried egg. Take either store bought or homemade pico de gallo and put about 2 tablespoons on top of egg. Sprinkle minced chives on top then serve. Optional: Guacamole, hot sauce.