Chicken, Sun Dried Tomato & Asiago Quesadillas with Greek Yogurt Dip

Quesadilla for web

6 small flour tortillas

4 ounces Asiago cheese, grated

½ tsp dry rosemary leaves

2 chicken breasts, cooked and thinly sliced

¾ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs, divided and oil reserved

Bella Sun Luci Extra Virgin Olive Oil

1/3 cup fat free plain Greek yogurt

1 Tbsp. balsamic vinegar

2 Tbsp. red onion, rough chopped

1 large clove garlic

½ tsp. dry basil

1 tsp. dry parsley

Salt and pepper to taste


Preheat oven to 375º. Lightly grease a baking sheet with olive oil and evenly arrange 3 tortillas on top. Sprinkle half of the cheese evenly on top of each tortilla and top with sliced chicken, rosemary, and ½ cup sun dried tomatoes. Top with remaining cheese and place a second tortilla on top of each one. Drizzle with olive oil and bake for 12 minutes. Gently flip each quesadilla and bake for an additional 5 minutes.

Remove from oven and cool for 3-5 minutes or until cool enough to handle. Transfer to a cutting board and slice each quesadilla into 6 triangles.

In a mini chopper or food processor combine yogurt, balsamic vinegar, red onion, garlic, basil, parsley, and ½ Tbsp of reserved oil from the sun dried tomato jar. Salt and pepper to taste. Blend until smooth. Serve warm with quesadilla triangles.