Recipe of Award-winning Poisonhoney's Loaded Breakfast Quesadilla

Hey everyone, it is me again, Dan, 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 food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Poisonhoney's Loaded Breakfast Quesadilla is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Poisonhoney's Loaded Breakfast Quesadilla is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook poisonhoney's loaded breakfast quesadilla using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Poisonhoney's Loaded Breakfast Quesadilla:

1. Get 2 flour tortillas
2. Make ready 3 eggs
3. Get 1/2 small red onion
4. Make ready 2 slice everroast chicken ham
5. Prepare 3 slice pepperoni cut in thin slices
6. Make ready 1 slice tomato cut in pieces
7. Prepare 2 slice provolone cheese
8. Prepare 1/2 cup pizza blend cheese
9. Prepare 2 1/2 dash olive oil
10. Get 1 pinch ground black pepper
11. Take 1 1/2 pinch adobo
12. Prepare 1 pinch red pepper flakes
13. Get 15 piece tater tots
14. Make ready 1 pinch chopped parsley

Steps to make Poisonhoney's Loaded Breakfast Quesadilla:

1. 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.
2. Scramble the eggs with the onions, ham, pepperoni and tomato.
3. Fry the tater tots in another pan and as soon as they are ready add them to the scrambled egg and mix them.
4. Season the scrambled egg mixture with the adobo, black pepper and the red pepper flakes.
5. 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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