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


  • 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.
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