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