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

Steps

1. 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.
2. 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.
3. 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.