-
1
Preheat the oven to 425 degrees F.
-
2
Heat 2 tablespoons of the oil in a large saute pan over medium heat.
-
3
Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
-
4
Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown.
-
5
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.
-
6
Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes.
-
7
Scoop out and transfer to a plate lined with paper towels to drain.
-
8
Lay out 8 of the tortillas on a work surface.
-
9
Divide the hash browns, bacon, and cheese among the tortillas.
-
10
Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks.
-
11
Top each with one of the remaining 4 tortillas.
-
12
Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
-
13
Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
-
14
When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat.
-
15
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.
-
16
Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
-
17
Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.
