Bacon & Poblano Pepper Quesadilla
I was scouring the internet for a new quesadilla to make and when I stumbled upon one that used bacon I was intrigued. So then I quickly looked for any recipe that included bacon because everyone knows: bacon makes everything better! And luckily I found lots of recipes for quesadillas that included bacon.
The best way to cook dinner when you are busy or tired or busy AND tired is to do it quickly. But you don't want to lose flavor in the process. So here's my tip to any other lazy cook out there in the universe - if you don't want to make your own salsa, simply grab your favorite one in the grocery store and supplement it. The same goes for dealing with avocados. In this recipe you only need to scoop out the flesh from the avocado but if you'd rather grab some pre-made guacamole, go for it! However if you do have some time you can follow my recipe exactly.
- gorditas 4-8
- 1 large Poblano pepper; halved and seeded
- 1 lb russet potato; shredded on grater
- 1 avocado; halved and scoop flesh out
- 1 red onion, minced
- 1 jalapeño; minced
- 8 slices of regular cut bacon
- 1 large tomato; chopped
- 1 lime
- taco seasoning mix
- Shredded Mexican cheese blend
- olive oil
- salt and pepper
- Preheat your oven broiler to high and cook the bacon on a baking sheet for 3 to 6 minutes per side. Remove and set-aside. If your oven is large enough and you have another baking sheet place Poblano pepper skin side up and broil for 5 minutes to get a nice char on top. Remove, let cool then cut into small squares.
- Preheat oven to 425
- Peel the potato and grate in the large holes of your box grater (don't worry about the liquid!)
- In a large pan, add the grated potato and drizzle 2 Tbsp of olive oil and just enough water to cover it and bring to a boil. Cook until water evaporates, about 5 minutes.
- Set 3 Tbsps of red onion aside to use in your salsa. Mix the rest of the onion and all of the Poblano pepper in with the potato hash. Next stir in half (or less depending on how spicy you like it) jalapeño in with the potato. Drizzle another Tbsp of olive oil all over, 2 Tbsp taco mix and stir together. Potato mix should be a little thick.
- Warm Gordita shells on a baking sheet or pizza stone in the oven. If using a pizza stone toast for 2 to 3 minutes. If using a baking sheet toast for 5 to 6 minutes.
- Meanwhile combine in a small bowl the chopped tomato, remaining red onion, and as much of the jalapeño you want. Halve the lime and squeeze as much lime juice from one half of the lime into the salsa mix. Season with salt and pepper to taste. Mix well.
- Once your gordita's are toasty and warm it's time to start layering. Add your potato and pepper hash followed by bacon, fresh avocado and sprinkle with cheese. Place the second gordita shell over it and press down. Cut into triangles if desired and dip it in your delicious salsa. Garnish with lime wedges and enjoy!