Breakfast Quesadillas
These quesadillas are filled with eggs & bacon and served with a cilantro sour cream – perfect for anytime of the day!
Yield - 6 servings
Ingredients
Dip
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon finely chopped fresh garlic
Quesadillas
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® All-Natural Eggs, well beaten
6 slices crisply cooked bacon
6 (3/4-ounce) slices Land O Lakes® Deli American Cheese, each cut in half
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 with dip.
Yield - 6 servings
Ingredients
Dip
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon finely chopped fresh garlic
Quesadillas
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® All-Natural Eggs, well beaten
6 slices crisply cooked bacon
6 (3/4-ounce) slices Land O Lakes® Deli American Cheese, each cut in half
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 with dip.
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