Ingredients
Iced Coffee
- 2 cups Coffee refrigerated to cool
- Your choice of sweetener
- Your choice of creamer
- Ice cubes
Pico de Gallo
- 1 Tomato diced
- 1/4 cup Onions diced
- 1/4 cup Fresh cilantro chopped
- 1 Jalapeño pepper seeded and finely diced
- 1 tsp Lime juice
Seasoning
- Salt to taste
- Black pepper to taste
Breakfast Quesadilla
- 4 slices Bacon diced
- ½ cup Onion diced
- ½ cup Green bell pepper diced
- 4 Eggs beaten
- 2 Flour tortillas
- 1 cup Cheddar cheese shredded
- Nonstick spray
Instructions
- Brew the coffee. Refrigerate to cool.
- In a mixing bowl, combine diced tomatoes, onions, cilantro, jalapeño, lime juice, and salt. Mix well and set aside.
- Cook the bacon in a skillet until crispy. Add in the onion and green peppers and saute until softened.
- Add the eggs into the skillet with the sautéed vegetables. Cook, stirring occasionally, until the eggs are scrambled and cooked through.
- Lay out the tortillas. Divide the scrambled egg mixture evenly between them, spreading it over half of each tortilla.
- Sprinkle the shredded cheddar cheese over the egg mixture.
- Fold the other half of the tortilla over the filling, creating a half-moon shape.
- Heat a clean skillet over medium heat and place the assembled quesadillas in the skillet.
- Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- Pour the coffee over ice and prepare to your liking.
- Cut each quesadilla into wedges and serve with pico de gallo and iced coffee.
Nutrition
Calories: 677kcal | Carbohydrates: 28g | Protein: 34g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 413mg | Sodium: 1014mg | Potassium: 619mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1921IU | Vitamin C: 52mg | Calcium: 521mg | Iron: 3mg
Breakfast Quesadilla
Ingredients
Iced Coffee
- 2 cups Coffee refrigerated to cool
- Your choice of sweetener
- Your choice of creamer
- Ice cubes
Pico de Gallo
- 1 Tomato diced
- 1/4 cup Onions diced
- 1/4 cup Fresh cilantro chopped
- 1 Jalapeño pepper seeded and finely diced
- 1 tsp Lime juice
Seasoning
- Salt to taste
- Black pepper to taste
Breakfast Quesadilla
- 4 slices Bacon diced
- ½ cup Onion diced
- ½ cup Green bell pepper diced
- 4 Eggs beaten
- 2 Flour tortillas
- 1 cup Cheddar cheese shredded
- Nonstick spray
Instructions
- Brew the coffee. Refrigerate to cool.
- In a mixing bowl, combine diced tomatoes, onions, cilantro, jalapeño, lime juice, and salt. Mix well and set aside.
- Cook the bacon in a skillet until crispy. Add in the onion and green peppers and saute until softened.
- Add the eggs into the skillet with the sautéed vegetables. Cook, stirring occasionally, until the eggs are scrambled and cooked through.
- Lay out the tortillas. Divide the scrambled egg mixture evenly between them, spreading it over half of each tortilla.
- Sprinkle the shredded cheddar cheese over the egg mixture.
- Fold the other half of the tortilla over the filling, creating a half-moon shape.
- Heat a clean skillet over medium heat and place the assembled quesadillas in the skillet.
- Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- Pour the coffee over ice and prepare to your liking.
- Cut each quesadilla into wedges and serve with pico de gallo and iced coffee.
Nutrition
Calories: 677kcalCarbohydrates: 28gProtein: 34gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 413mgSodium: 1014mgPotassium: 619mgFiber: 4gSugar: 7gVitamin A: 1921IUVitamin C: 52mgCalcium: 521mgIron: 3mg
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