• 4 lb bag Campbell’s® Reserve Roasted Red Pepper & Smoked Gouda Bisque
• 32 ea 10-inch flour tortilla
• 6 4.5 oz Logs soft goat cheese
• 2 cups Basil pesto, prepared
• 1/2 cup Unsalted butter, softened
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 Ѕ Tbsp 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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