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.
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.
Remove from pan. Let stand 1-2 minutes before cutting into 3 and serving with more Oikos® Roasted Red Pepper Dip if desired.