Firecracker Chicken Cottage Cheese Crunch Tortilla Squares

18 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F (200°C).
  2. 2Line a baking sheet or square baking pan with parchment paper.
  3. 3In a large bowl, combine shredded chicken, cottage cheese, mozzarella, Parmesan, paprika, garlic powder, black pepper, chili flakes, and salt.
  4. 4Mix until creamy and evenly combined.
  5. 5Lay one tortilla flat and spread a layer of the chicken mixture evenly across it.
  6. 6Place another tortilla on top and repeat the layers until all filling is used.
  7. 7Finish with a tortilla on top.
  8. 8Brush the top tortilla lightly with olive oil.
  9. 9Using a sharp knife or pizza cutter, cut into squares or triangles before baking for extra crispy edges.
  10. 10Bake for 18–22 minutes, or until the tortillas are golden brown and crispy around the edges and the filling is hot and bubbly.
  11. 11Let cool slightly before serving.
  12. 12Garnish with green onions or ranch drizzle if desired.

Ingredients

  • 4 large tortillas
  • 2 cups cooked shredded chicken
  • 0.75 cup cottage cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.33 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon chili flakes
  • 0.5 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons buffalo sauce or hot sauce
  • Chopped green onions
  • Ranch drizzle for serving
  • Extra mozzarella for topping

Equipment

baking sheetsquare baking panparchment paperlarge bowlsharp knifepizza cutter

Tips

  • For extra crispy edges, cut into squares or triangles before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or air fryer to keep the tortillas crispy.