Hash Browns

1 large Idaho potato, scrubbed

4 tbsp canola oil

1 small spanish onion, halved and thinly sliced

salt and pepper

1 tbsp chili powder

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 grate.  Heat 2 Tbsp of oil in large nonstick saute pan over medium heat.  Add onions; season with salt and pepper.  Caramelize, stirring, about 8 min.  Transfer onions to a plate; return pan to heat.  Heat remaining 2 Tbsp of oil in saute pan over high heat. Add potatoes and cook, stirring occasionally, until golden brown.  Stir in the chili powder, onions and salt and pepper; cook until warmed through.

Scrambled Eggs

1 Tbsp butter

4 large eggs

Salt and pepper

Melt butter in nonstick saute pan over medium heat.  Crack eggs into a bowl and whisk.  Cook, stirring with spatula, about 2 minutes.  Set aside.

For assembly

Eight 6 in flour tortillas

1 cup grated low fat Monterey Jack cheese

Hashbrowns

8 slices turkey bacon, diced and cooked until golden brown

2 Tbsp Canola oil

1 tsp chili powder

Scrambled eggs

1/2 cup mild salsa

Preheat oven to 425 degrees.   Places 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 chili powder.

Transfer quesadillas to a baking sheet.  Bake until golden brown and cheese has melted, 8 to 10 min.  Remove from oven; cut quesadillas into quarters.  Top each with some of the eggs and salsa.