New Mexico Breakfast Quesadillas

Ingredients

• 6 eggs, lightly beaten
• 2 cups diced russet potatoes
• 1 lb thick cut bacon
• 6 cups shredded Fiesta Blend cheese
• 1 tbsp fresh minced garlic
• 1/2 cup diced red onion
• Salt & pepper to taste
• Freshly chopped cilantro
• Salsa verde or roasted green chile sauce (505 Southwestern Hatch Valley flame roasted green chili sauce)
• 8 large 10"-12" flour tortillas

Method

1. Preheat the Blackstone griddle to medium-high heat.
2. Cook bacon on griddle and set aside.
3. 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.
4. Add 1 Tbsp Fresh minced garlic and 1/2 cup diced red onion into bacon grease. Use spatula to flip onions and garlic. Add potatoes into onions and garlic.
5. Continue to flip and mix potatoes, onions, and garlic, allowing their flavors to incorporate as they cook.
6. Beat eggs. Drop egg mix onto oiled griddle. Season to taste with salt and pepper. 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
7. Cook potatoes until they have a slight crust on them.
8. Dice bacon and combine with potatoes, and eggs.
9. Lay four tortillas on the griddle. Cover each tortilla with 3/4 cup of shredded cheese, 1/4 cup potatoes, 1/4 of the available bacon, 2 Tbsp green chili sauce, and 1 Tbsp cilantro. Top with 3/4 cup cheese. Add top tortilla.
10. Cook quesadillas until both sides are golden brown and cheese is completely melted.
11. 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.