Step 1

Combine all dip ingredients in bowl; set aside.

Step 2

Spread 1 side of each tortilla with about 2 teaspoons Butter with Canola Oil. Place tortillas onto cutting board, buttered-side down.

Step 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.

Step 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.

Step 5

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

Step 6

Cut each in half; serve with dip.