Eggs, Bacon & Hash Brown Quesadilla

By ClaudiaJan

Ingredients

• Hash Browns
• 1 large Idaho potato, scrubbed
• 4 Tbsp canola oil
• 1 small Spanish onion, halved and thinly sliced
• Salt and fresh black pepper
• 1 Tbsp ancho-chili powder
• Scrambled Eggs
• 1 Tbsp unsalted butter
• 4 large eggs
• Salt and fresh black pepper

Details

Servings 4

Preparation

Step 1

1. Place potatoes in a medium pot of salted water. Bring to a boil and cook 3/4 through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate.

2. Heat 2 Tbsp of oil in a large nonstick sauté pan over medium heat. Add the onions; season with salt and pepper. Caramelize, stirring, about 8 minutes. Transfer onions to a plate; return pan to heat.

3. Heat remaining 2 Tbsp of oil in the sauté pan over high heat. Add the potatoes and cook, stirring occasionally, until golden brown. Stir in the ancho powder, onions, and salt and pepper; cook until warmed through.

Melt butter in a nonstick sauté pan over medium heat. Crack eggs into a bowl and whisk; season to taste. Cook, stirring with a spatula, until soft mounds form, 2 minutes. Set aside.

For assembly
Eight 6-inch flour tortillas
1 cup grated low-fat Monterey Jack cheese
Hash browns
8 slices turkey bacon, diced and cooked until golden brown
2 Tbsp canola oil
1 tsp ancho-chili powder
Scrambled eggs
1/2 cup prepared mild salsa
Cilantro leaves, optional

1. Preheat oven to 425°F. Place 4 tortillas on a work surface. Divide the cheese, hash browns, and bacon among the tortillas. Top with the remaining tortillas, brush with oil, and sprinkle with the ancho powder.

2. Transfer quesadillas to a baking sheet. Bake until golden brown and cheese has melted, 8 to 10 minutes. Remove from the oven; cut quesadillas into quarters. Top each with some of the eggs and salsa. Garnish with cilantro, if desired.

Serves 4. Per serving: 660 calories, 58g carbs, 27g protein, 250mg cholesterol, 36g fat, and 5g fiber.