
Goat Cheese & Basil Pesto Quesadilla with Red Roasted Pepper
Ingredients:
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4 lbs. Campbell’s Reserve Roasted Red Pepper & Smoked Gouda
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32 flour tortillas
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6 ea. goat cheese
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2 cups basil pesto
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½ cup unsalted butter
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Directions:
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Heat Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque to 185°F. Hold at 165°F.
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Place one tortilla on work surface and spread with 2-oz. of goat cheese. Spread 1-oz. of Basil Pesto over goat cheese.
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Spread 1-oz. Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque over pesto.
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Top with tortilla. Repeat with remaining tortillas.
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Spread bottom of each quesadilla with ½ tablespoon of butter.
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Heat griddle or well-seasoned 10-in. cast iron skillet over medium-high heat until hot, but not smoking.
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Cook quesadillas until golden, approximately 4 minutes per side.
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Cut each quesadilla into 8 wedges and serve with side of Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque.
