1/4 cup sun-dried tomatoes, minced (or 1–2 small tomatoes, seeded and chopped)
1/3 – 1/2 cup red bell pepper, minced
1 small garlic clove, minced
1 1/2 Tablespoons fresh parsley, minced
3/4 cup mayonnaise
3/4 cup buttermilk or Greek yogurt
salt, ground black pepper, to taste
6–8 oz grated mozzarella cheese
10–12 medium flour tortillas
butter or oil, for cooking the quesadillas
Chop the cooked chicken. You can use a rotisserie chicken, smoked chicken, roasted or cooked chicken. I usually use leftover roast chicken or cooked chicken after making chicken broth.
Combine the chicken, parmesan cheese, sun-dried tomatoes, bell pepper, garlic, and parsley in a large bowl.
Whisk the mayonnaise and buttermilk together, add to the chicken. Season with salt and ground black pepper to taste.
Spread about 1/2 a cup of the filling on one of the tortillas.
Sprinkle about 1/2 cup of the mozzarella cheese on top of the filling. Top with another tortilla. Repeat with the rest of the tortillas, chicken filling and grated cheese.
Melt 1/2 Tablespoon of butter or use oil in a nonstick skillet over medium heat. When the butter stops sizzling, add the tortillas. Cook, covered, over medium low heat until golden brown on both sides. Repeat with all the tortillas.
You can serve the quesadillas with salsa, sour cream, Ranch dressing, etc.