PRODUCTS USED IN RECIPE

4.5″ Pressed

Ingredients

  • 36 each  4.5″ Heat Pressed Flour Tortillas (28671)
  • 96 oz. Tomato basil cream sauce, prepared
  • 28 oz. Smoked mozzarella, shredded
  • 24 oz. Ground beef, cooked, drained
  • 3/4 cup  Parmesan , grated
  • As needed  Basil leaves

Directions

  1.  To make lasagna quesadilla stacks, assemble in individual baking dishes such as a 6″ cast iron pan. Spread out 2 oz. ladle of tomato basil cream sauce in bottom of each dish and top each with 1 tortilla, ¼ cup smoked mozzarella, ¼ cup ground beef, and then repeat layer 1 more time. Finish each with a final tortilla, 2 oz. ladle of sauce, and ¼ cup smoked mozzarella
  2. To prepare single serving, bake for 15 minutes in preheated 350°F convection oven or until hot and bubbly. Serve immediately topped with 1 tbsp. grated Parmesan cheese and garnish with fresh basil leaves, as desired.

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