Breakfast Quesadillas

Name: Breakfast Quesadillas
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: Dip; 1/2 cup sour cream; 2 tablespoons chopped fresh cilantro; 1 teaspoon finely chopped fresh garlic; Quesadillas; 3 (8-inch) flour tortillas; 3 tablespoons Land O Lakes® Butter with Canola Oil; 1/2 cup chopped onion; 1/2 cup chopped green or red bell pepper; 6 large Land O Lakes® Eggs beaten; 6 slices crisply cooked bacon; 6 (3/4-ounce) slices Land O Lakes® White Deli American cut in half

These quesadillas are filled with eggs and bacon and served with a cilantro sour cream–perfect for anytime of the day!

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25 min

Prep Time

25 min

Total Time

servings

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Ingredients

Dip

¹/₂ cup sour cream

2 tablespoons chopped fresh cilantro

1 teaspoon finely chopped fresh garlic

Quesadillas

3 (8-inch) flour tortillas

3 tablespoons Land O Lakes® Butter with Canola Oil

¹/₂ cup chopped onion

¹/₂ cup chopped green or red bell pepper

6 large Land O Lakes® Eggs, beaten

6 slices crisply cooked bacon

6 (3/4-ounce) slices Land O Lakes® White Deli American, cut in half

How to make

STEP 1

Combine all dip ingredients in bowl; set aside.
STEP 2

Spread 1 side of each tortilla with about 2 teaspoons Butter with Canola Oil. Place tortillas onto cutting board, buttered-side down.
STEP 3

Melt remaining Butter with Canola Oil in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2-3 minutes or until vegetables are crisply tender. Add beaten eggs; continue cooking, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set. Remove from heat.
STEP 4

Assemble quesadillas by placing 2 halves American over half of each tortilla. Layer with 1/3 eggs, 2 strips bacon and 2 halves American. Fold other half of tortilla over filling. Press down slightly.
STEP 5

Heat 12-inch skillet or griddle over medium heat. Cook each quesadilla, turning once, 2-3 minutes or until lightly browned.
STEP 6

Cut each in half; serve with dip.