Ingredients Jump to Instructions ↓

  1. Crispy Bacon

  2. 8 ounces thick-cut bacon, cut into lardons and cooked until golden brown

  3. Hash Browns

  4. 2 large Idaho potatoes , scrubbed

  5. 1/4 cup canola oil, divided

  6. 2 large Spanish onions, halved and thinly sliced

  7. 1 poblano chile, finely diced

  8. 1 tablespoon ancho chile powder

  9. 1 teaspoon paprika

  10. Tomato Relish

  11. 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes , diced

  12. 1/2 red onion, halved and thinly sliced

  13. 1 jalapeno, finely diced

  14. 3 tablespoons finely chopped fresh cilantro

  15. 2 tablespoons fresh lime juice

  16. 2 tablespoon olive oil

  17. 2 teaspoons honey

  18. Quesadilla

  19. 8 (6-inch) flour tortillas

  20. 2 1/2 cups grated Monterey Jack cheese

  21. 3 tablespoons canola oil

  22. 2 teaspoons ancho chile powder

  23. Fried Quail Eggs

  24. 4 tablespoons unsalted butter

  25. 8 quail eggs

  26. Salt and freshly ground black pepper

  27. 2 tablespoons finely chopped fresh chives

  28. Special equipment: Ramekins

Instructions Jump to Ingredients ↑

  1. For the hash browns :

  2. Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked about 15 to 20 minutes. Drain , let cool slightly, and grate on a grater using the large holes.

  3. Heat 2 tablespoons oil or remaining bacon fat, 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.

  4. Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes and cook until golden brown. Stir in the onions , poblano chile , ancho chile powder, paprika, and salt and pepper and cook until just warmed through.

  5. For the tomato relish:

  6. 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.

  7. For the quesadillas:

  8. Preheat the oven to 425 degrees F. Place 4 tortillas on a work surface and top with cheese, hash browns, and bacon. Cover with 4 more tortillas to make 4 2-layer quesadillas. Brush the tops with oil and sprinkle with the ancho powder.

  9. Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters.

  10. For the quail eggs :

  11. Heat 2 tablespoons of the butter in a medium nonstick saute pan until it begins to shimmer. Crack each egg into a ramekin and carefully slide into the pan (cook 4 at a time). Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another minute.

  12. Assembly:

  13. Top each quesadilla quarter with a fried quail egg and a few heaping tablespoons tomato relish and garnish with chopped chives. Arrange on a platter.


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