Quesadilla Hors d'oeuvres with Roasted Peppers, Garlic & Crispy Pancetta

1. 1

   Bake pancetta in parchment-lined sheet pans in 400F-standard oven 7 to 10 min.

2. 2

   or until crisp.

3. 3

   Drain on paper towels.

4. 4

   Mix cream cheese product, garlic and black pepper until well blended.

5. 5

   Spread 1 Tbsp.

6. 6

   (15 mL) cream cheese mixture onto each tortilla to within 1/2 inch of edge.

7. 7

   Top each of 8 tortillas (or each of 2 tortillas) with 3/4 oz.

8. 8

   (20 g) crumbled pancetta, 1-1/3 oz.

9. 9

   (40 g) red peppers and second tortilla, cream cheese-side down.

10. 10

    Cook quesadillas in preheated nonstick skillet or griddle on medium heat 2 to 3 min.

11. 11

    on each side or until golden brown on both sides.

12. 12

    Let stand 1 min.

13. 13

    before cutting each into 12 wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.