Get out a large skillet and heat the reserved oil from the tomatoes over medium-high heat. Add the Sun-Dried Tomatoes in Olive Oil (1 jar), Garlic (2 clove) and Onion (1) and let them get fragrant for a couple of minutes.
Add in the Ground Chicken (1 pound) and let it cook through thoroughly with the vegetables.
While it cooks, season the mixture with generous pinches of Salt (1 pinch) and Crushed Red Pepper Flakes (1 pinch), followed by the Dried Parsley (1/2 teaspoon) and Dried Basil (1/2 teaspoon).
When the chicken is done, take the pan off the heat and stir in the Fresh Baby Spinach (1 cup) so that it wilts in. Then get out a waffle iron and preheat it. While it heats up, assemble your first quesadilla:
Take a Tortilla (12) and scoop a generous helping of the filling in the middle, spreading it out into an even layer. Add a big handful of the Asiago Cheese (8 ounce) and a small handful Parmesan Cheese (4 ounce) evenly over the top.
Close it up with another tortilla, and then grease the preheated waffle maker with Nonstick Cooking Spray (to taste). Close the quesadilla in the waffle maker to cook for 5 minutes. It should get really golden on the outside and melty in the middle.
While it is cooking, assemble the next one so that it is ready. When the first one is done, cut it into quarters and serve it immediately, with warmed up marinara if you wish! Repeat the process with the remaining 5 quesadillas.