These quesadillas are filled with eggs & bacon and served with a cilantro sour cream – perfect for anytime of the day!
10 min.prep time
15 min.total time
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon finely chopped fresh garlic
3 (8-inch) flour tortillas
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
6 slices crisply cooked bacon
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 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.
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, 2-3 minutes or until lightly browned.
Cut each in half; serve with dip.