Creamy chicken Gorgonzola and spinach quesadillas. If you love Gorgonzola cheese, this is your dish.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Season chicken with salt and pepper. Heat oil in a skillet over medium heat. Add chicken; cook until no longer pink in the center and juices run clear, 3 to 4 minutes. Add onion and garlic; cook and stir until onion is golden brown, 10 to 15 minutes.
Place 1 tortilla on prepared baking sheet; layer with 1/2 of the Gorgonzola cheese, spinach, and chicken mixture; top with remaining Gorgonzola cheese. Place remaining tortilla on top and gently press down to flatten the quesadilla.
Bake quesadilla in preheated oven until cheese is melted, about 10 minutes; cut into triangles.
Per Serving: 381 calories; protein 35g; carbohydrates 17g; fat 18.2g; cholesterol 102.6mg; sodium 596.2mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.