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.