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

• 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

1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. 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.