Hashbrown and Mushroom Quesadilla with Fried Egg and Salsa
Description
Spice up your typical breakfast/brunch with this quesadilla sandwich. It is so good and satisfying, it doesn't have to be served in the morning. Serve it for dinner too.
Ingredients
MUSHROOMS:
1 lb. cremini mushrooms, wiped clean and sliced
canola oil
kosher salt, to taste
freshly ground black pepper, to taste
chipotle peppers in adobo, pureed
cilantro leaves, chopped
HASH BROWNS:
2 large Idaho potatoes, scrubbed
salt, to taste
freshly ground black pepper, to taste
1/4 c. canola oil, divided
2 Spanish onions, halved and thinly sliced
1 poblano chile, finely diced
1 T. ancho chile powder
1 t. paprika
FRIED EGGS:
4 T. unsalted butter
4 eggs
salt, to taste
freshly ground black pepper, to taste
2 T. finely chopped fresh chives
TOMATO RELISH:
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
½ red onion, halved and thinly sliced
1 jalapeno, finely diced
3 T. finely chopped fresh cilantro
2 T. fresh lime juice
2 T. olive oil
2 t. honey, if needed
salt, to taste
freshly ground black pepper, to taste
QUESADILLAS:
12 (6-inch) flour tortillas
1 ¼ c. grated Monterey Jack cheese
1 ¼ c. grated white sharp cheddar cheese
3 T/ canola oil
1 t. ancho chile powder
finely chopped chives
Directions
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Heat oil in large pan over high heat until it shimmers. Add mushrooms; cook until golden brown; season with salt, pepper and a few teaspoons chipotle in adobo; stir in cilantro. Set aside.
Place potatoes in a medium pot of cold, well salted water; bring to a boil; cook 15 - 20 minutes. Drain; cool slightly; peel; grate using large holes on the grater.
Heat 2 tablespoons oil in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally. Add the poblano and cook for 2 minutes, or until just soft.
Heat the remaining 2 T. oil in a large cast iron skillet over high heat; add potatoes; cook until golden brown and crisp. Stir in onions, poblano chile, ancho chile powder, paprika, salt and pepper; cook until just warmed through.
Fried eggs:
Heat the butter in a large non-stick saute pan until it begins to shimmer. Crack eggs into pan; season with salt and pepper; cook until the white has set and the yolk is slightly firm; carefully flip over; continue cooking for 30 seconds.
Salsa:
Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.
Quesadillas:
Preheat oven to 425 degrees.
Place 8 tortillas on the work surface. Evenly divide hash browns, mushrooms and cheese among the tortillas. Stack 4 of the topped tortillas on top of the remaining topped ones to create 4 double stacks. Top each stack with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the ancho powder.
Transfer the quesadillas to a large baking sheet. Bake until golden brown and cheese has melted, about 8 - 10 minutes.
Remove from oven; cut each quesadilla into quarters. Top with a fried egg; garnish with chives.
4 servings.