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 cheese.

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.

Recipe Using Same Product(s)

• 

  Lobster Roll Tacos

• 

  French Toast Tortilla Stack

• 

  Fried Mushroom Po’boy Tacos

• 

  Pork Belly Chicharron Party Sopes

• 

  Mini Tortilla Sopes with Cotija Cheese