Queso Quesadilla Potato Casserole With Bacon Food

BACON AND HASH BROWN "QUESADILLA" WITH EGGS

Steps:

• Preheat the oven to 425 degrees F.
• Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
• Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
• Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
• Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
• When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
• Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
• Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

CREAMY MEXICAN POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

CHEESY CAULIFLOWER, POTATO AND BACON CASSEROLE

Steps:

• Potato and Cauliflower Layer -- In a large pot of boiling salted water on medium high heat, cook the potatoes for about 10 minutes and then add the cauliflower and cook another 5 minutes under tender. Remove from the heat and drain. Using a potato masher or even just a fork, slightly mash. I like to do a rough mash for this dish. Add, salt, pepper, milk and butter and set to the side.
• Bacon, Pepper and Onion Layer -- In a medium saute pan, add the bacon and saute until crisp. Remove and let it drain on a paper plate lined with a paper towel. In the same pan, use the bacon drippings (no more than 1 teaspoon, you don't want too much oil) to cook the onion and red pepper red pepper until tender. Once the onion and pepper are done add the scallions, salt and pepper to taste and remove from the heat, drain if necessary (you don't want this oily) and set to the side.
• Cheese and Crumb Mixture -- In a small bowl, add the melted butter, bread crumbs and cheese and mix well to combine.
• Casserole -- In a casserole dish, spray with non stick spray and heat the oven to 375. Add a layer on the potato cauliflower mix; then a layer of the bacon, pepper and onions; then a layer of the cheese and bread crumb mix. Next, again, the potato cauliflower; bacon, pepper and onions; and then the cheese and bread crumbs.
• Bake -- Thirty (30) minutes until golden brown and bubbly. This is a great side dish and makes a great presentation when you cut into it and serve.

MASHED POTATO CASSEROLE WITH GOUDA AND BACON

Steps:

• Grease 13 x 9 x2 inch pan or spray with cooking spray.
• Cook bacon in a large heavy skillet until browned; transfer to paper towels and drain.
• Chop bacon and place in a medium bowl.
• Chop green onions, green parts only and add to bowl.
• Shred the gouda cheese; set aside.
• Peel potatoes and cook in a large pot with enough water to cover; sprinkle with salt.
• Cover and boil with lid ajar until potatoes are fork tender, about 15-20 minutes.
• Drain well and return potatoes to pot. Add sour cream, milk and butter.
• Using a potato masher, mash until almost smooth.
• Add 1 1/2 C shredded gouda cheese and 1 C bacon and onions.
• Spread potatoes into casserole and season with salt and pepper.
• Add remaining gouda over the top.
• Bake at 375 F until the cheese melts, about 30 minutes.
• Sprinkle with remaining bacon and onions and serve.

POTATOES CON QUESO

Steps:

• Melt butter over low heat. Add flour, whisking until smooth. Cook for 1 minute. Gradually add milk and cook until thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until the cheese is melted. Add pimento, green chilies, jalapeno, and salt, stirring well. Place half of the potatoes in a greased 2 quart baking dish. Top with half of the cheese mixture. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Remove cover and continue baking for 40 minutes. Top with remaining cheese and bake 5 minutes more. Serve as a side dish to Mexican-inspired meat entrees.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400. Grease a 9x13 inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato and carefully scoop out the flesh and transfer to a bowl. Discard skins.
• Mix 3/4 cup cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish and top with 3/4 cup cheddar cheese and crumbled bacon.
• Bake in a preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

CRISP POTATO AND BACON CASSEROLE

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Peel potatoes and cut into 3/4-inch cubes.
• Transfer potatoes to a 2 1/2-quart shallow baking dish and toss with oil, rosemary, salt, and pepper.
• Arrange potatoes in 1 layer and scatter bacon on top.
• Bake until bacon is crisp and potatoes are cooked through and golden around edges, about 35 minutes.
• Loosen potatoes with a metal spatula before removing from dish.

MASHED POTATO QUESADILLA

Steps:

• Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
• Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

CHICKEN BACON RANCH QUESADILLAS

Steps:

• Spread 2 tbsp ranch dressing on 2 tortillas.
• Put cheese, chicken, and bacon on top of the ranch. Sprinkle red pepper flakes on each one (optional). Top with remaining tortilla.
• Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla in slightly browned.

EASY MEXICAN CHEESE POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. or until heated through.

MOZZARELLA POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with combined remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

QUESO QUESADILLA POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Queso Quesadilla Cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheese is melted.