Cottage cheese has made a come back in a big way. High protein and so very versatile, we’re adding this delicious cheese to just about everything! These quesadillas are gooey and creamy on the inside, and perfectly crisp on the outside. Served with a bright and fiery dip, they’re a great way to add in some extra protein, and of course tons of flavour, to your next meal.
Related: 15-Minute Cottage Cheese Pizza Toast
Cottage Cheese Sauce
This recipe requires 30 minutes marinating time.
For the spiced chicken, add the chicken, spices, lime juice and olive oil to a bowl. Mix well to coat, set aside to marinate for 30 minutes.
For the cottage cheese sauce, add the cottage cheese, chipotle pepper, adobo sauce and water to a blender, and puree until smooth. Set aside.
To make the dip, puree cottage cheese, Greek yogurt, lime juice, cilantro, jalapeno and salt. Set aside.
Grill the chicken thighs on the barbecue, or in a pan, until they reach an internal temperature of 165°F; about 5 minutes per side. Rest on a cutting board for 5 minutes, before roughly dicing into small cubes.
In a bowl, add the diced chicken, cottage cheese and chipotle sauce (as desired) and corn. Mix to coat.
Sprinkle Tex Mex cheese over half a tortilla, spread over about 3 tablespoons of the filling, sprinkle with Tex Mex to cover, fold the bare half of the tortilla over to close the quesadilla pressing down to flatten slightly. Spray or brush with olive oil.
Air fry on 350°F for 4 minutes on one side, flip and air fry for another 4 minutes, or until golden and crispy and the cheese has melted.
Remove quesadillas from the air fryer, garnish with fresh cilantro, and enjoy with the dip.