These quesadillas are the bomb.com!
I love breakfast and I love brunch. Breakfast food is absolutely my favorite food. Hands down! I can eat breakfast food all day long. I can bathe in it. I can lay in it. Okay, I think you get the point. I record Bobby Flay’s Brunch on the Cooking Channel TV and it gets my mind going with so many ideas and recipes to try. However, I could be partly bias because I love just about anything that Bobby Flay creates. He is one of my favorite celebrity chefs.
Anyway, I was watching his latest episode and he made Breakfast Quesadillas. The same day I watched the show, was the same day I recreated his dish. Now of course, his is fancier than mine; for instance, he uses quail eggs and poblano peppers. I used regular chicken eggs and some jalapeno’s that I had left over in the refrigerator. However, if you want to be fancy like Bobby then you can use the quail eggs if you want. These quesadillas are perfect for brunches or breakfast parties. Top them off with the fried egg, some pico de gallo or salsa, and some sour cream and you are in the money! Here is my version of Bobby Flay’s Breakfast Quesadilla. Very similar but with some minor alterations.
Recipe adapted from Bobby Flay’s Brunch
- • 8 oz. thick cut bacon cut into chunks
- • 4 c. shredded hashbrowns, thawed
- • 2 medium yellow onions, diced
- • 2 jalapeno peppers, diced
- • salt and pepper to taste
- • 1 clove garlic, minced
- • 2 tbsp. canola oil
- • 8 (6 inch) flour tortillas
- • 2½ c. Monterey Jack Cheese
- • 2 c. Sharp Cheddar Cheese
- • 3 tbsp. canola oil
- • 3 chicken eggs or 8 quail eggs
- • 4 tbsp. unsalted butter
- • chives, garnish
- Preheat oven to 425 Degrees
- Heat a skillet to about medium high; once your pan is hot add the bacon and begin to cook for about 10 minutes until browned and crispy Use a slotted spoon and remove the bacon from the pan and turn to a plate lined with paper towels. Leave the bacon fat in the pan.
- Add 2 tablespoon of the canola oil. Cook the onions and jalapenos in the pan for about 5 minutes until the veggies because slight crisp and translucent. Now add the garlic and stir.
- Add the hashbrowns to the skillet and season with salt and pepper. I recommend using the already shredded hasbrowns you can get in the freezer section of your local grocery store because it make it easier, or you can take 2 large Russet potatoes and make your own.
- Cook the hashbrown mixture until crisp and warmed through. Don't over stir because you don't want your potatoes to get mashed. Use a spatula to mix.
- On a clean working surface, place 4 tortillas down on the surface. Top with a mixture of both cheeses, some of the hashbrown mixture, bacon and then more cheese if you have any left. Top the tortilla with the second flour tortilla and brush the tops with canola oil and sprinkle with ancho powder (optional).
- Transfer tortillas to a large baking sheet and bake until golden brown and the cheese has melted. This should take about 10 minutes.
- While this is cooking, begin to fry your eggs. In a small skillet heat with about 1 tablespoon of butter on low to medium heat. Once the butter has completely melted crack and egg in the pan and let it fry. Cover with lid or another pan to allow the steam to cook the top of the egg a bit. Season with salt and pepper. This should take about 5-7 minutes. Repeat until all eggs are cooked. If you want both sides cooked, then you can flip the egg. Whatever your heart desires.
- Now that your quesadillas are done. Allow them to cool a bit before cutting them. Cut them into quarters, layer them on a nice looking plate, top off with some pico or salsa and lay on top the fried egg; garnish with chives if you would like. Enjoy with some sour cream if you want.