If you’ve never tried cottage cheese in a quesadilla, you’re in for a cozy surprise. It gets creamy and melty without being too heavy, and when you pair it with earthy mushrooms and a crispy tortilla—wow. Super satisfying, quick to make, and packed with protein.
🧡 Why I Love This Recipe
I first made this when I had half a tub of cottage cheese and no plan. Tossed in some mushrooms, added it to a tortilla, and that was it—instant comfort food. Since then, it’s become a go-to for lunch or lazy dinners.
Why I keep making it:
- Creamy + crispy combo is irresistible
- Just a few ingredients, big flavor
- High-protein, low-fuss meal
- Totally customizable with what you’ve got in the fridge
- Ready in 20 minutes
⏱️ Time & Servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2 quesadillas
📊 Exact Macros (Per Serving)
- Calories: 370
- Protein: 22g
- Fat: 16g
- Carbs: 32g
- Fiber: 4g
- Sugar: 4g
🔬 Why This Recipe Works (Quick Science)
- Sautéing mushrooms first helps release moisture so your quesadilla doesn’t get soggy.
- Cottage cheese adds creaminess and a boost of protein, but won’t ooze out like shredded cheese.
- A hot pan = crispy tortilla = happy mouth.
📋 What You’ll Need
- 1 tsp olive oil
- 1 cup sliced mushrooms (button or cremini)
- ½ tsp garlic powder
- Salt & pepper, to taste
- ½ cup cottage cheese
- 2 medium flour tortillas
- Optional: chopped fresh parsley or chives for garnish
🔪 Step-by-Step Instructions
1. Cook the Mushrooms
Heat olive oil in a nonstick skillet over medium heat. Add mushrooms, garlic powder, salt, and pepper. Cook for 5–7 minutes until soft and golden brown.
2. Spread Cottage Cheese
Lay out one tortilla. Spread cottage cheese evenly on half of it, leaving a small border around the edges.
3. Add the Mushrooms
Spoon the cooked mushrooms over the cottage cheese. Fold the tortilla in half.
4. Cook the Quesadilla
Wipe the pan clean and place it back on medium heat. Add the folded quesadilla and cook 2–3 minutes per side until crispy and golden.
5. Slice and Serve
Remove from the pan and let it cool for a minute. Slice into wedges and top with fresh herbs if you want.
🍽️ What to Serve With
- Side salad with lemon vinaigrette
- Tomato soup or lentil soup
- Avocado slices or guacamole
- Pickled onions or hot sauce for a tangy kick
🗓️ Meal Plan Ideas
- Lunchbox idea: Make ahead, slice, and pack cold
- Weeknight dinner: Serve with soup or salad
- Protein boost: Add a fried egg or shredded chicken
- Meatless Monday: This is a filling vegetarian option
⚠️ Common Mistakes to Avoid
- Overfilling: Makes it hard to flip and can get messy
- Not cooking mushrooms long enough: They’ll be rubbery
- Using low-heat: You won’t get that nice crispy crust
- Skipping seasoning: Mushrooms need that salt and garlic punch
❓ FAQ
Can I use corn tortillas?
Yes, but they’re smaller—use more or make minis.
Can I use shredded cheese too?
Totally. Just sprinkle a little in with the cottage cheese.
What mushrooms work best?
Button, cremini, or even shiitake if you want something fancier.
How long do leftovers last?
Up to 3 days in the fridge. Reheat in a pan for best texture.
🌟 Wrap-Up
This Cottage Cheese Mushroom Quesadilla is proof that simple ingredients can still feel special. Crispy, creamy, and loaded with savory flavor—it’s a recipe you’ll want to keep on repeat.
Try it, customize it, and drop a comment if you make it! 🧀🌮