Bobby Flay's Hash Brown and Mushroom Quesadilla Recipe

Ingredients

• 1 pound cremini mushrooms, sliced
• canola oil, for drizzling
• kosher salt and freshly ground black pepper, to taste
• chipotle peppers in adobo, pureed
• fresh cilantro leaves, chopped
• 2 large Idaho potatoes, scrubbed
• 1/4 cup canola oil, divided
• 2 Spanish onions, halved and thinly sliced
• 1 poblano chile, finely diced
• 1 tablespoon ancho chile powder
• 1 teaspoon paprika
• 4 tablespoons unsalted butter
• 4 large eggs
• 2 tablespoons finely chopped fresh chives
• 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
• 1/2 red onion, halved and thinly sliced
• 1 jalapeno, finely diced
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoon olive oil
• 2 teaspoons honey, if needed
• 12 (6-inch) flour tortillas
• 1¼ cups grated Monterey Jack cheese
• 1¼ cups cup grated white sharp cheddar cheese
• 3 tablespoons canola oil
• 1 teaspoon ancho chile powder
• Finely chopped chives