Breakfast Quesadillas
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Yields
6
Directions
- Combine all dip ingredients in bowl; set aside
- Spread 1 side of each tortilla with about 2 teaspoons Butter with Canola Oil. Place tortillas onto cutting board, buttered-side down
- Melt remaining butter with canola oil in a large skillet over medium-high heat. Add onion and bell pepper; cook 2–3 min until crisp-tender. Add eggs and cook, gently lifting and stirring, 2–3 min until set. Remove from heat
- 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
- Heat 12-inch skillet or griddle over medium heat. Cook each quesadilla, turning once, 2-3 minutes or until lightly browned
- Cut each in half; serve with dip
Ingredients
- 3 8 inch flour tortillas
- 3 tbsp butter
- 1/2 cup chopped onion
- 1/2 cup chopped green or red bell pepper
- 6 large eggs, beaten
- 6 slices of cooked bacon
- 6 slices of American cheese, cut in half
- 1/2 cup sour cream
- 2 tbsp chopped cilantro
- 1 tsp chopped garlic