Tasty Low Fat Eggs, Bacon & Hash Brown Quesadilla

Ingredients: 

Hash Browns: 
1 large Idaho potato, scrubbed 
3 Tbsp canola oil 
1 small Spanish onion, halved and thinly sliced 
Salt and fresh black pepper 
1 Tbsp ancho-chili powder 

Scrambled Eggs: 
1 Tbsp unsalted butter 
4 large eggs 
Salt and fresh black pepper 

For Assembly: 
Eight 6-inch flour tortillas 
1 cup grated low-fat Monterey Jack cheese 
Hash browns 
8 slices turkey bacon, diced and cooked until golden brown 
2 Tbsp canola oil 
1 tsp ancho-chili powder 
Scrambled eggs 
1/2 cup prepared mild salsa
low fat or fat free sour cream 
Cilantro leaves, optional

Directions:

1. Place potatoes in a medium pot of salted water. Bring to a boil and cook 3/4 through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate. 

2. Heat 2 Tbsp of oil in a large nonstick sauté pan over medium heat. Add the onions; season with salt and pepper. Caramelize, stirring, about 8 minutes. Transfer onions to a plate; return pan to heat. 

3. Heat remaining 2 Tbsp of oil in the sauté pan over high heat. Add the potatoes and cook, stirring occasionally, until golden brown. Stir in the ancho powder, onions, and salt and pepper; cook until warmed through. 

4. To make the scrambled eggs, melt butter in a nonstick sauté pan over medium heat. Crack eggs into a bowl and whisk; season to taste. Cook, stirring with a spatula, until soft mounds form, 2 minutes. Set aside. 

To Assemble: 
1. Preheat oven to 425°F. Place 4 tortillas on a work surface. Divide the cheese, hash browns, and bacon among the tortillas. Top with the remaining tortillas, brush with oil, and sprinkle with the ancho powder. 

2. Transfer quesadillas to a baking sheet. Bake until golden brown and cheese has melted, 8 to 10 minutes. Remove from the oven; cut quesadillas into quarters. Top each with some of the eggs and salsa. Garnish with sour cream and cilantro, if desired. 


Shared from-http://www.mlive.com/food/index.ssf/2011/10/its_the_weekend_easy_breakfast.html