Quick and Easy!

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

Chicken, Sun Dried Tomato & Asiago Quesadillas with Greek Yogurt Dip Serves: 4

Ingredients

  • 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

Instructions

  • 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

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746