GOAT CHEESE AND BASIL PESTO QUESADILLAS WITH ROASTED RED PEPPER SAUCE

GOAT CHEESE AND BASIL PESTO QUESADILLAS WITH ROASTED RED PEPPER SAUCE

Nutrition Facts

Serving Size
1 SERVING (1 QUESADILLA CUT INTO 8 WEDGES WITH 1 C
Amount Per Serving
Calories 947
% Daily Value
Total Fat 54.1g
83%
Saturated Fat 22.8g
114%
Cholesterol 83mg
28%
Sodium 2033mg
85%
Total Carbohydrate 82.3g
27%
Dietary Fiber 5.7g
23%
Protein 29.2g
58%
Vitamin A 26%
Vitamin C 2%
Calcium 74%
Iron 37%
Total Time

13 min.

Serving & Size

1 SERVING (1 QUESADILLA CUT INTO 8 WEDGES WITH 1 C

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Quesadillas go gourmet in this rich southwestern dish featuring Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque.

Recipe Yields:

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Ingredients Weight Measure
Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque
4 lb.
bags
flour tortilla 80 oz. 32  ea.
goat cheese 27 oz. ea.
basil pesto 18 oz. cups
unsalted butter 4 oz. 0 1/2  cups
Instructions
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.
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