A Squared: What's For Dinner Wednesday: Chicken, Asiago & Sun-Dried Tomato Quesadillas with Greek Yogurt Dip

Wednesday, November 27, 2013

What's For Dinner Wednesday: Chicken, Asiago & Sun-Dried Tomato Quesadillas with Greek Yogurt Dip

Happy Thanksgiving Eve Day!

I know that today is a very busy day for you if you're a cook like me-- there is a lot to get prepared for tomorrow, the biggest American eating (and cooking) day of the year. I'll be at the office for the morning and then spending some quality time with my little sister Emma this afternoon (she's visiting us for Thanksgiving, as has been our tradition for the past few years). And by quality time, I mean I will be bribing her with some dinner and cocktails out on the town in exchange for her help in peeling potatoes, chopping vegetables, and all those other tedious Thanksgiving meal prep tasks on today's to do list.

Knowing that you're busy and likely not thinking about any dinner beside that turkey you're currently thawing out. So, this is a great one that you can serve as a fun and easy dinner, a game day snack, or a party appetizer. You could also sub in your leftover Thanksgiving turkey for chicken here if you're looking for a creative different way to use up your leftovers!

There are only a few ingredients here, but the flavor combination is really wonderful. Truthfully, these quesadillas were born out of me trying desperately to make room in my refrigerator. My parents had been visiting and left some snacks in our fridge including this Sartori rosemary & olive oil cheese. This savory herbaceous cheese paired really nicely with tangy sun-dried tomatoes and chicken melted inside of flaky tortillas. As a sidenote, make sure that you drizzle the quesadillas with olive oil and bake them in the oven to achieve this flaky, almost pastry-like exterior.

I finished it all up with a creamy sweet and sour dipping sauce that is super easy to put together-- just mix it all up in a mini chopper or food processor and you're done!

So, keep this recipe in mind if you'll be feeding a crowd this holiday weekend, if you have turkey (or chicken) to use up, or if you're just tired of really involved cooking after making a Thanksgiving dinner. This is the recipe for you!


  • 6 small flour tortillas
  • 4 oz. rosemary olive oil asiago, grated *I used Sartori Cheese brand, but if you can't find it you can sub in regular asiago and 1/2 tsp. dry rosemary leaves
  • 2 chicken breasts, cooked and thinly sliced
  • 3/4 cup oil-packed julienne cut sun-dried tomatoes, divided and oil reserved
  • Extra virgin olive oil
  • 1/3 cup fat free plain Greek yogurt
  • 1 Tbs. balsamic vinegar
  • 2 Tbs. red onion, rough chopped
  • 1 large clove garlic
  • 1/2 tsp. dry basil
  • 1 tsp. dry parsley
  • Salt and pepper, to taste

Preheat oven to 375 degrees.

Lightly grease a baking sheet with olive oil and evenly arrange 3 tortillas on top. Sprinkle half the cheese evenly on top of each tortilla and top with sliced chicken and 1/2 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 allow to 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 and next 5 ingredients (through parsley), remaining 1/4 cup sun-dried tomatoes, 1/2 Tbs. of reserved oil from the sun-dried tomato jar, and salt and pepper to taste. Blend until smooth.

Serve quesadilla triangles warm with sun-dried tomato yogurt dip.

And don't forget to enter my $25 Zagat Dining Card giveaway!

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