- 6 Eggs
- 2 cup of Diced Russet Potatoes
- 1 lb. of Thick Sliced Bacon
- 6 cup of Shredded Fiesta Blend Cheese (Monterey Jack, Cheddar, Queso Quesadillas & Asadero), divided
- 1 Fresh Minced Garlic
- 1/2 cup of Diced Red Onion
- Salt & Pepper to taste
- Freshly chopped cilantro
- 505 Southwestern Hatch Valley Flame Roasted Green Chile
- 8 Large 10"-12" Flour tortillas
Preheat the Blackstone griddle to high heat.
Cook bacon on griddle. No need to use oil. 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.
Peel and dice enough Russet Potatoes to make 2 full cups. By now there should be enough bacon grease on the griddle top to cook your potatoes. Drop 1 Tbsp Fresh minced garlic and 1/2 cup Diced red onion onto bacon grease. Use spatula to flip onions and garlic. Drop all diced Russet Potatoes onto onions and garlic.
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.
Continue to flip and mix potatoes, onions, and garlic incorporating flavors as they cook.
Beat eggs. Drop egg mix onto oiled 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.
Cook potatoes until they have a slight crust on them. Dice bacon. Combine bacon, potatoes, and eggs using spatulas.
Lay four tortillas on griddle top. Cover each tortilla evenly with 3/4 cup of Shredded Fiesta Blend Cheese, 1/4 cup potatoes, 1/4 of the available bacon, 2 Tbsp hatch green chile (more or less to personal taste), and 1 Tbsp cilantro. Top with 3/4 cup cheese. Add top tortilla.
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.
Slice quesadillas in the same manner as a pizza using a chef's knife. Each quesadilla makes 4 or 8 individual pieces, depending on the desired size of servings.
Savor the flavor of the the Southwest!