Crispy bacon and hash brown quesadillas from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 256) by Bobby Flay

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Notes about this recipe

  • averythingcooks on June 02, 2023

    These were really good and very filling. I used diced Spanish chorizo in place of the bacon (and T basically raved about it) and the potato, onion & poblano filling was very tasty. I added spicy corn relish to the filling with the cheese and made a salsa/sour cream dip for the side. I skipped the fried egg toppers and we didn't seem to miss it. I really like this "2 layers of filling with 3 tortillas stacked and oven baked" method for quesadillas (1st place I ever saw it was this 2007 book) and I use it with other quesadilla recipes as well. A definite repeat.

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