Breakfast Quesadillas

• 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

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.

sour cream, fresh cilantro, fresh garlic, flour tortillas, butter, onion, pepper, o lakes eggs, crisply cooked bacon

Taken from www.landolakes.com/recipe/3133/breakfast-quesadillas (may not work)