Simple Way to Prepare Speedy Poisonhoney's Loaded Breakfast Quesadilla
Georgia Simpson 13/05/2020 04:13
Poisonhoney's Loaded Breakfast Quesadilla
Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, poisonhoney's loaded breakfast quesadilla. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Poisonhoney's Loaded Breakfast Quesadilla is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Poisonhoney's Loaded Breakfast Quesadilla is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook poisonhoney's loaded breakfast quesadilla using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Poisonhoney's Loaded Breakfast Quesadilla:
Get 2 flour tortillas
Take 3 eggs
Make ready 1/2 small red onion
Get 2 slice everroast chicken ham
Take 3 slice pepperoni cut in thin slices
Prepare 1 slice tomato cut in pieces
Make ready 2 slice provolone cheese
Take 1/2 cup pizza blend cheese
Take 2 1/2 dash olive oil
Get 1 pinch ground black pepper
Take 1 1/2 pinch adobo
Get 1 pinch red pepper flakes
Make ready 15 piece tater tots
Take 1 pinch chopped parsley
Steps to make Poisonhoney's Loaded Breakfast Quesadilla:
Cut the chicken ham in slices. Heat the oil in a medium pan and saute the onions until tender. Add the ham, pepperoni and tomato.
Scramble the eggs with the onions, ham, pepperoni and tomato.
Fry the tater tots in another pan and as soon as they are ready add them to the scrambled egg and mix them.
Season the scrambled egg mixture with the adobo, black pepper and the red pepper flakes.
In another pan over medium heat put a tortilla with a slice of provolone cheese add a little of the scrambled eggs top it with the pizza blend cheese and close the tortilla. Until toasty and golden brown. Garnish with the chopped parsley.
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