Print Recipe

Italian Chicken Quesadillas with Greek Yogurt Dip

Author: Kristin



  • 2 boneless skinless chicken breasts
  • 1/4 teaspoon salt and pepper
  • 1/2 teaspoon garlic powder
  • 2 Red bell peppers diced
  • 1/2 medium onion diced (about 1/2 cup)
  • 2 tablespoons balsamic vinegar divided
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • 1-8 oz. package Sargento Chef Blends 6-Cheese Italian
  • 4 Large tortillas
  • butter for frying

Greek Yogurt Dip

  • 1 8- oz container Plain Greek Yogurt
  • 2 teaspoons powdered Italian Dressing Mix
  • 2 teapoons chopped fresh parsley or 1 teaspoon dried


  • Season the chicken with salt, pepper and garlic powder. Add some olive oil to a large skillet and cook chicken over medium-high heat. Remove to a cutting board to rest for at least five minutes, then finely chop or shred.
  • Add a little more oil to the pan and heat, then add the onion and red bell pepper to the skillet and cook until soft. Stir in chopped chicken, 1 tablespoon balsamic vinegar and parsley.
  • To make the quesadillas, heat a large skillet on medium heat. Butter the skillet and butter two tortillas on one side. Place one tortilla butter side down in the hot skillet then layer 1/2 cup of the Sargento 6-Cheese Italian, the chicken mixture and another 1/2 cup of cheese, and top with a sprinkling of balsamic vinegar. Top with the second tortilla, butter side up, and flip. Cook until both sides of the quesadilla are golden brown and cheese is melted through.
  • Serve immediately with Greek Yogurt Dip.

Greek Yogurt Dip

  • To the Greek Yogurt, stir in about 2 tablespoons Italian dressing mix and chopped parsley. Taste, and add more dressing mix if desired.