Cottage Cheese Quesadilla
A lighter yet hearty alternative to traditional quesadillas, filled with cottage cheese, vegetables, and a blend of cheeses, perfect for quick meals or meal prep.
Ingredients
Quesadilla Ingredients
- 1 cup grated paneer (or use ricotta for a creamier texture) Fresh paneer or ricotta recommended for best taste.
- 1 cup mixed vegetables (bell peppers, onions, corn, fresh or frozen) Feel free to customize with available veggies.
- 1 cup shredded cheese (cheddar or mozzarella) Choose quality cheese for maximum flavor.
- 4 pieces flour tortillas (medium size) Great size for folding.
- 2 tablespoons olive oil For cooking.
- to taste Salt and pepper Don’t skip seasoning.
- to serve Coriander yogurt chutney and salsa For serving on the side.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Add mixed vegetables and sauté for about 5 minutes until tender and fragrant.
- In a bowl, combine sautéed vegetables, grated paneer, and shredded cheese; season with salt and pepper.
- Place one tortilla in the skillet, spoon filling on half, and fold the tortilla over.
- Cook for 3-4 minutes on each side until golden and crispy, pressing down with a spatula.
- Repeat with remaining tortillas and filling.
- Serve hot with coriander yogurt chutney and salsa.
Notes
Store cooked quesadillas in an airtight container for up to 3 days in the fridge. They can also be frozen for up to one month. For reheating, pop them in the oven at 350°F (175°C) for about 15 minutes.