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