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Recipe Ingredients


  • 1/2 cup sour cream
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. finely chopped fresh garlic


  • 3 (8-inch) flour tortillas
  • 3 Tbsp. 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 oz.) slices Land O Lakes® Deli American, cut in half

Recipe Directions

  1. Combine all dip ingredients in bowl; set aside.
  2. Spread 1 side of each tortilla with about 2 teaspoons Butter with Canola Oil. Place tortillas onto cutting board, buttered-side down.
  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.
  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.
  5. Heat 12-inch skillet or griddle over medium heat. Cook each quesadilla, turning once, 2-3 minutes or until lightly browned.
  6. Cut each in half; serve with dip.