Breakfast Quesadillas

Name: Breakfast Quesadillas
Ingredients: 1/2 cup sour cream; 2 tablespoons chopped fresh cilantro; 1 teaspoon finely chopped fresh garlic; 3 (8-inch) flour tortillas; 3 tablespoons Land O Lakes Butter, softened; 1/2 cup chopped onion; 1/2 cup chopped green or red bell pepper; 6 Land O Lakes Eggs, beaten; 6 slices crisply cooked bacon; 6 (3/4-ounce) slices Land O Lakes Deli American, each cut in half

10 ingredients

14 steps

Ingredients

1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon finely chopped fresh garlic
3 (8-inch) flour tortillas
3 tablespoons Land O Lakes Butter, softened
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
6 Land O Lakes Eggs, beaten
6 slices crisply cooked bacon
6 (3/4-ounce) slices Land O Lakes Deli American, each cut in half

Directions

1

Combine all dip ingredients in bowl; set aside.
2

Brush 1 side of each tortilla with about 2 teaspoons butter.
3

Place tortillas onto cutting board, buttered-side down.
4

Melt remaining butter in 12-inch nonstick skillet over medium-high heat.
5

Add onion and green pepper; cook 2-3 minutes or until vegetables are crisply tender.
6

Add beaten eggs; continue cooking, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set.
7

Remove from heat.
8

Assemble quesadillas by placing 2 halves American over half of each tortilla.
9

Layer with 1/3 eggs, 2 strips bacon and 2 halves American.
10

Fold other half of tortilla over filling.
11

Press down slightly.
12

Heat 12-inch skillet or griddle over medium heat.
13

Cook each quesadilla, turning once, 2-3 minutes or until lightly browned.
14

Cut each in half; serve with dip.