Crispy Cottage Cheese Quesadilla
Cottage cheese quesadillas crisp in a skillet with mozzarella and taco seasoning for a high-protein twist on the viral cottage cheese craze. Golden tortillas, melty stretch, and fully heated filling—ready in under 15 minutes.
đź›’Ingredients
- 2 medium flour tortillas
- 3/4 cup cottage cheese, drained if very watery
- 1/2 cup shredded mozzarella or Mexican blend
- 1/2 teaspoon taco seasoning
- 2 tablespoons salsa, drained
- 1 teaspoon oil or butter
- Optional: cooked shredded chicken (165°F), cilantro, lime
🔧Kitchen Tools Needed
- Skillet
- Spatula
- Mixing bowl
- Pizza cutter
đź“ťInstructions
- 1
Mix cottage cheese, mozzarella, taco seasoning, and drained salsa. Add optional hot cooked chicken.
- 2
Spread mixture on one tortilla; top with the second tortilla.
- 3
Heat oil in a skillet over medium. Cook quesadilla 2–3 minutes per side, pressing gently, until both sides are crisp and the filling is hot and cheese is melted.
- 4
Rest 1 minute, cut into wedges, and serve with extra salsa or Greek yogurt dip.
- 5
For extra crisp: brush tortillas lightly with oil before cooking.
- 6
Refrigerate leftovers up to 2 days; re-crisp in a skillet.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
âť“Frequently Asked Questions
Will cottage cheese melt?
It softens and gets creamy while mozzarella provides the stretch—use both for best texture.
Low-fat cottage cheese OK?
Yes. Drain excess liquid so the quesadilla does not steam instead of crisp.
Air fryer quesadilla?
Air fry at 375°F for 5–7 minutes, flipping once. Toothpick the edges so it stays closed.
Add beans?
A spoonful of refried or black beans works—keep fillings modest so it seals.
Spice level?
Mild with basic taco seasoning; add jalapeños or hot salsa for heat.
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