3 ratings

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

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

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


  • 6 small flour tortillas
  • 4 Ounces Asiago cheese, grated
  • 1/2 Teaspoon dry rosemary leaves
  • 2 chicken breasts, cooked and thinly sliced
  • 3/4 Cups 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 Tablespoons red onion, rough chopped
  • 1 large clove garlic
  • 1/2 Teaspoon dry basil
  • 1 Teaspoon dry parsley
  • Salt, to taste
  • Pepper, to taste


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.