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