New Mexico Breakfast Quesadillas

New Mexico Breakfast Quesadillas

Serves 4 Time: 30 minutes Difficulty: Intermediate

Ingredients

  • 6 eggs, beaten
  • 2 Russet potatoes, peeled and diced
  • 1 pound thick-sliced bacon
  • 6 cups of shredded Fiesta blend cheese (Monterey Jack, Cheddar, Queso Quesadillas & Asadero), Divided
  • 1 clove garlic, minced
  • 1/2 cup red onion, diced
  • Salt and pepper, to taste
  • ½ cup cilantro, roughly chopped
  • 505 Southwestern Hatch Valley Flame Roasted Green Chile Salsa
  • 8 (10-12 inch) flour tortillas

Directions:

  1. Preheat the Blackstone griddle to high heat.
  2. Cook bacon on griddle. The bacon will create its own grease for use throughout the entire recipe. Use the Blackstone Bacon Press (available in the Blackstone Breakfast Kit) if you wish to keep your bacon flat.
  3. After about 7 minutes, the bacon will have rendered enough fat onto the griddle top to cook your potatoes. Drop minced garlic and diced red onion onto bacon grease. Use spatula to flip onions and garlic. Drop all diced Russet Potatoes onto onions and garlic mixture. Flip and stir with two spatulas every 30 seconds.
  4. Meanwhile, your bacon should be almost fully cooked. If using the 36" griddle, turn the far-right burner off. Move cooked bacon to the end of the griddle. Allow bacon to sit and stay warm in the zone that is turned off. Otherwise, remove cooked bacon from griddle and wrap in aluminum foil to keep warm.
  5. Drop egg mix onto griddle. Season to taste with salt and pepper. Scrambled eggs will cook very fast on the griddle. Use spatula to flip and break up eggs as they cook. When they are finished cooking, move them to the end of the griddle alongside cooked bacon. If using smaller griddle, set eggs aside with cooked bacon until potatoes are finished cooking.
  6. Cook potatoes until they have a slight crust on them. Roughly chop bacon with spatulas or griddle scrapper. Combine bacon, potatoes, and eggs using spatulas.
  7. Lay four tortillas on griddle top. Build each quesadilla evenly with 3/4 cup of Shredded Fiesta Blend Cheese, 1/4 cup potatoes, 1/4 of the available bacon, 2 Tbsp hatch green chili (to personal taste), and 1 Tbsp cilantro. Top with 3/4 cup cheese. Add top tortilla.
  8. If necessary, use the Blackstone Bacon Press or a spatula to flatten quesadilla as the cheese melts and ingredients combine within tortillas. Frequently use spatula to check underneath tortilla ensuring it turns golden brown. Carefully turn each quesadilla and repeat cooking process on other side. Quesadillas are ready when both sides are golden brown, and cheese is completely melted inside tortillas.
  9. Remove quesadillas from the griddle onto a cutting board. Cut into 4-8 pieces, depending on desired serving size.
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