Chicken, Sun-Dried Tomato, And Asiago Quesadillas With Greek Yogurt Dip

Name: Chicken, Sun-Dried Tomato, And Asiago Quesadillas With Greek Yogurt Dip
Ingredients: 6 small flour tortillas; 4 ounce asiago cheese, grated; 1/2 teaspoon dry rosemary leaves; 2 chicken breasts, cooked and thinly sliced; 3/4 cup sun-dried tomatoes, such as bella sun luci julienne cut sun-dried tomatoes in olive oil with italian herbs, divided and oil reserved; 1/3 cup fat-free plain greek yogurt; 1 tablespoon balsamic vinegar; 2 tablespoon red onion, rough chopped; 1 large clove garlic; 1/2 teaspoon dry basil; 1 teaspoon dry parsley; salt, to taste; pepper, to taste

Bella Sun Luci|March 22, 2016 9:43 am EST

2.3 (3 ratings)

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This is a quick and easy quesadilla recipe that is packed with unexpected flavor.

Servings

4

Ingredients

6 small flour tortillas
4 ounce asiago cheese, grated
1/2 teaspoon dry rosemary leaves
2 chicken breasts, cooked and thinly sliced
3/4 cup sun-dried tomatoes, such as bella sun luci julienne cut sun-dried tomatoes in olive oil with italian herbs, divided and oil reserved
1/3 cup fat-free plain greek yogurt
1 tablespoon balsamic vinegar
2 tablespoon red onion, rough chopped
1 large clove garlic
1/2 teaspoon dry basil
1 teaspoon dry parsley
salt, to taste
pepper, to taste

Directions

Preheat oven to 375 degrees F.
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, ½ tablespoon of reserved oil from the sun-dried tomato jar, and salt and pepper, to taste. Blend until smooth. Serve warm with quesadilla triangles.