This one is packed with spicy and savory elements, from a potato to slices of crispy, mouthwatering bacon.
1 unit Pepper
1 unit Red Onion
12 ounce Russet Potatoes
1 unit Jalapeño
2 teaspoon Mexican Spice Blend
4 unit Flour Tortilla
1 unit Roma Tomato
1 unit Avocado
1 unit Lime
0.5 cup Cheese
5 teaspoon Vegetable Oil*
Preheat broiler to high. Place half the bacon (we sent more than needed) in a large pan over medium-high heat.
Cook to desired doneness, 3-6 minutes per side. Halve and seed poblano. Halve, peel, and mince onion.
Peel potato, then grate on large holes of a box grater. Mince jalapeño, removing seeds for less heat.
Place poblano on a lightly oiled baking sheet.
Broil until charred, about 5 minutes. Let cool, then cut into ½-inch squares. Adjust oven temperature to 425 degrees.
Meanwhile, place potato in another large pan with a pinch of salt, a large drizzle of oil, and just enough water to cover. Bring to a boil and cook until water evaporates, 5-7 minutes.
Once water has evaporated, add another large drizzle of oil to pan with potatoes and toss. Set aside 3 TBSP onion for salsa, then stir remainder into pan, half the jalapeño (use less to taste), and 2 tsp Mexican spice blend (we sent more).
Cook, tossing, until onions are soft, 3-6 minutes.
Season with salt and pepper.
Place four tortillas (we sent more) on same baking sheet. Toast in oven until slightly crispy, 5-6 minutes.
Meanwhile, finely chop tomato. Cut lime into wedges. Halve, pit, and scoop flesh from avocado, then thinly slice.
In a small bowl, combine tomato, reserved 3 TBSP onion, a big squeeze of lime juice, and as much of the remaining jalapeño as you like. Season with salt and pepper. Divide hash between two tortillas on baking sheet.
Sprinkle each with Monterey jack cheese, then top with remaining tortillas. Bake in oven until cheese melts, 2-3 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.