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Recipe Ingredients


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


  • 3 (8-in.) flour tortillas
  • 3 Tbsp. LAND O LAKES® Butter, softened
  • 1/2 cup chopped onion
  • 1/2 cup chopped green or red bell pepper
  • 6 LAND O LAKES® Eggs, well beaten
  • 6 slices crisply cooked bacon
  • 6 (3/4-oz.) slices LAND O LAKES® Deli American Cheese, each cut in half

Recipe Directions

Combine all dip ingredients in small bowl; set aside.

Brush 1 side of each tortilla with about 2 teaspoons butter. Place tortillas onto cutting board, buttered-side down.

Melt remaining butter in 12-inch nonstick skillet over medium-high heat. Add onion and green pepper; cook until vegetables are crisply tender (2 to 3 minutes). Add beaten eggs; continue cooking, lifting gently and stirring slightly to allow uncooked portions to flow underneath, until set (2 to 3 minutes). Remove from heat.

To assemble quesadillas, place 2 halves cheese over half of each tortilla. Layer with 1/3 eggs, 2 strips bacon and 2 halves cheese. Fold other half of tortilla over filling. Press down slightly.

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

Cut each in half; serve the breakfast quesadillas with dip.

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