Quesadilla with bacon, potatoes and fried eggs

I always cooked quesadillas, spreading the filling between the tortillas and baking in the oven, not fried in a pan. So the dish turns out lighter and crispy, and you can add a lot of toppings to it, and A hash in a rustic way will be an excellent crumbly filling consisting of smoked bacon and fried potatoes. Add scrambled eggs, serving salsa made from fresh tomatoes and you have the best mexican sandwich к завтраку. Time: 50 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Quesadilla

• 2 pcs. (900 gr.) Coarsely chopped potatoes
• 4 tbsp. l canola oil plus lubrication
• 2 large onions, cut in half, then thin sliced
• 1 blanched chilli, fry and finely chop
• 1 tbsp. l plus 2 tsp Ancho Chili Powder
• 150 gr. bacon, diced
• 12 wheat tortillas 15 cm each.
• 2.5 tbsp. grated cheese
• 2 tbsp. l (30 gr.) Butter
• 4 large eggs
• 2 tbsp. l finely chopped chives

Salsa pico de gaio

• 2 ripe bull-heart tomatoes or 4 plum-shaped tomatoes, to cut in cubes
• 1/2 red onion, cut in half and thin sliced
• 1 jalapeno, finely chopped
• 2 tbsp. l lime juice
• 2 tbsp. l canola oil
• 2 tsp honey
• 2 tbsp. l shredded cilantro

Recipes with similar ingredients: tortilla, potatoes, eggs, tomatoes, anchovy pepper, jalapeno pepper, lime juice, bacon, cilantro

Recipe preparation:

1. Preheat the oven to 220 ° C.
2. In a large saucepan over medium heat, heat 2 tbsp. l oils. Add onion, salt and pepper and cook for about 30 minutes., Periodically stirring until the onion is caramelized and becomes golden brown.
3. The remaining 2 tbsp. l heat the oil in a large saucepan with non-stick coating over high heat. Add potatoes and fry until golden brown. Stir in onion, pepper and 1 tbsp. l ancho chili powder, salt and pepper. Cook for about 2 minutes.
4. Fry the bacon in a pan over medium heat for about 8 minutes. before golden crisp. Dry by placing on a plate, covered with paper towels.
5. Put 8 tortillas on the work surface. Lay on them fried potatoes, bacon and cheese. Put half the tortillas on the remaining tortillas to get 4 double sandwiches. Cover them with the remaining 4 tortillas. Lightly grease the top oil and sprinkle with 2 tsp. chili powder ancho.
6. Put the quesadillas on a large baking sheet and bake 8-10 min. until they are browned and the cheese is melted. When quesadilla will be almost ready, melt in a large non-stick saucepan on medium heat butter. Gently break the eggs here, salt, pepper and cook for about 2 minutes, until protein seizes, and the yolks will remain liquid.
7. Place a fried egg on top of each quesadilla, a little tomato salsa and sprinkle with chives. A recipe for quesadillas with sweet potatoes and minced meat. Pico de gaillo salsa: put it all together ingredients in a bowl and let stand at room temperature at least 15 minutes before serving.