Quesadillas go gourmet in this rich southwestern dish featuring Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|flour tortilla||80 oz.||32 ea.|
|goat cheese||27 oz.||6 ea.|
|basil pesto||18 oz.||2 cups|
|unsalted butter||4 oz.||0 1/2 cups|
|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. Spread 1-oz. Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque over pesto. Top with tortilla. Repeat with remaining tortillas.
3. Spread bottom of each quesadilla with ½ tablespoon of butter.
4. 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.
5. Cut each quesadilla into 8 wedges and serve with side of Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque.