Goat Cheese & Basil Pesto Quesadilla with Red Roasted Pepper 

 

Ingredients:

 

• 4 lbs. Campbell’s Reserve Roasted Red Pepper & Smoked Gouda

• 32 flour tortillas

• 6 ea. goat cheese

• 2 cups basil pesto

• ½ cup unsalted butter

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Directions:

 

1. Heat Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque to 185°F. Hold at 165°F.

2. Place one tortilla on work surface and spread with 2-oz. of goat cheese. Spread 1-oz. of Basil Pesto over goat cheese.

3. Spread 1-oz. Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque over pesto.

4. Top with tortilla. Repeat with remaining tortillas.

5. Spread bottom of each quesadilla with ½ tablespoon of butter.

6. Heat griddle or well-seasoned 10-in. cast iron skillet over medium-high heat until hot, but not smoking.

7. Cook quesadillas until golden, approximately 4 minutes per side.

8. Cut each quesadilla into 8 wedges and serve with side of Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque.