Description
This nutrient-dense quesadilla features a creamy, protein-packed cottage cheese filling combined with caramelized roasted vegetables. Perfectly crisp on the outside and savory on the inside, it is an ideal healthy lunch or dinner that keeps you full for hours while providing a superior macro profile compared to traditional quesadillas.
Ingredients
4 Flour tortillas (8-inch diameter)
1 cup Darigold cottage cheese (drained)
1-2 cups mixed roasted vegetables (zucchini, bell peppers, onion, mushrooms, eggplant)
2-3 Tbsp olive oil
1 tsp salt
0.5 tsp freshly cracked black pepper
Instructions
Preheat oven to 400 degrees Fahrenheit.
Dice zucchini, bell peppers, eggplant, and mushrooms into uniform sizes.
Slice onions into long, thin strips.
Toss all vegetables with olive oil, salt, and pepper on a baking sheet.
Roast vegetables for 20 minutes until tender and caramelized.
Drain cottage cheese thoroughly using a fine-mesh strainer.
Spread a layer of cottage cheese over half of each tortilla.
Distribute roasted vegetables over the cheese layer.
Fold tortillas in half to create a half-moon shape.
Heat a non-stick skillet over medium heat with a light coating of olive oil.
Sear each quesadilla for 3-5 minutes per side until golden brown and crispy.
Notes
Use full-fat cottage cheese for the best melting performance. Ensure vegetables are well-drained after roasting to keep tortillas crispy.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Stovetop Searing and Roasting
- Cuisine: Fusion