#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.