Roasted Red Pepper Mozzarella Quesadilla

Prep Time

15 minutes

Cook Time



2 servings



  • 2×8-inch flour tortillas
  • 1/4 cup Oikos® Roasted Red Pepper Dip
  • 1/2 cup grated mozzarella
  • 1/4 cup diced roasted chicken
  • 2 Tbsp. shredded fresh basil


  1. Lay tortillas on a clean work surface. Spread each tortilla with 2 Tbsp. Oikos® Roasted Red Pepper Dip, leaving a 1-inch border all around. Sprinkle each tortilla with:1/4 cup cheese, 2 Tbsp. chicken and 1 Tbsp. basil. Fold over quesadilla to create a half moon.
  2. In a non-stick pan in oil heat quesadillas until golden brown, turn and continue to cook until the other side is golden and heated through.
  3. Remove from pan. Let stand 1-2 minutes before cutting into 3 and serving with more Oikos® Roasted Red Pepper Dip if desired.