Anytime I don’t have a plan for dinner my backup is always breakfast. Joe loves breakfast more than any meal so I try to make it special. Recently breakfast quesadillas have been top of the list. Oh, the taste of those crisp flour tortillas loaded with melting cheese, fried potatoes, bacon and fluffy eggs. If that’s not enough you can add other ingredients including sausage, ham, green chile, red pepper, green onion, avocado . . . it’s really whatever you choose. And don’t forget to spoon some salsa or green chile sauce over your quesadilla to spice things up. It’s definitely a meal worthy of breakfast, lunch or dinner.
I find that one potato per person is about the right amount to add to your quesadilla. If you have extra they can be served on the side. Peel and dice the potatoes into small pieces. Place in a microwave safe bowl, drizzle with olive oil and place a microwave safe cover over top. Microwave on high for 2 minutes. Shake the potatoes around and microwave an additional 2 minutes. Heat the reserved bacon grease over medium heat and add the potatoes. Sprinkle with seasoning. I like a combination of salt, black pepper, garlic powder and green chile powder.
As the eggs begin to cook, take a spatula and gently push the eggs to the middle. When they begin to cook underneath turn the eggs over to cook throughout. When they are just about done, turn off the heat and leave the eggs in the pan. You can now assemble your quesadilla while the eggs finish cooking in the hot pan. If you want to season your eggs you may want to do so now.
2 large 10 – 12 inch Flour Tortillas
3 – 4 slices Bacon, sliced into small bits
2 medium size Potatoes, peeled and cut into a small dice
Potato Seasoning, recipe follows
4 large Eggs
2 tablespoons Whipped Cream Cheese
Grated Cheddar Cheese, approximately 1/2 cup divided
Cooking Spray and Olive oil
Slice bacon into smaller bits. Heat a skillet over medium high heat and fry bacon bits tossing often until the are crispy and brown on all sides. Remove to a warming plate lined with a paper towel and set aside. Reserve bacon grease.
Place diced potatoes in a microwave bowl and drizzle with olive oil. Cover and microwave on high for 2 minutes. Toss potatoes and microwave 2 minutes more. With the potatoes softened and partially cooked, they will fry up fast. Heat the reserved bacon grease over medium heat and add the potatoes to the pan. If necessary, add a drizzle of olive oil to the pan. Cook the potatoes as they begin to crisp and brown. Turn every few minutes until potatoes are cooked throughout. Remove potatoes to a warming plate lined with a paper towel and set aside.
Whisk eggs and whipped cream cheese together until well blended. Heat a nonstick skillet over medium heat and spray with cooking spray. Add the eggs and when they begin to cook, take a spatula and move the eggs toward the center of the pan. Turn the eggs over to cook the other side and when they are almost done turn the heat off and leave the eggs in the pan. They will finish cooking in the hot pan but will not overcook.
Heat a 12 inch comal or cast iron skillet over medium heat. Place one tortilla on the pan and begin to layer the quesadilla. Sprinkle a generous amount of grated cheese on one side of the tortilla. Layer with half of the fried potatoes, eggs, bacon and finally with another layer of grated cheese. Fold the other half of the tortilla over the filled side. When the cheese has melted, turn the quesadilla over to brown the other side. Remove from the comal and make the next quesadilla with the remaining half of ingredients. When both quesadillas are ready, take a pizza cutter and cut hand friendly size wedges. Serve with your favorite salsa or green chile sauce.
1 teaspoon Sea Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Green Chile Powder
1/4 teaspoon Black Pepper
Combine all the seasonings and mix well. Sprinkle over potatoes in the pan to season as they cook. Any unused seasoning will keep in a airtight sealed jar.