Cottage Cheese Quesadilla

A filling of protein-rich cottage cheese and roasted vegetables puts a light and healthy twist on family-favorite quesadillas.

Total Time 30M

Servings 4


  • 4 flour tortillas, 8-inch in diameter
  • 1 cup Darigold cottage cheese (8oz) drained
  • 1-2 cups roasted vegetables
    • Zucchini, cubed
    • 1 each red, yellow, green bell pepper
    • 1 small onion, vertically sliced
    • 2 cups sliced mushrooms
    • Eggplant, cubed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2-3 Tablespoons olive oil


Roasted Vegetables

  1. Turn oven to 450 degrees F.
  2. Combine all vegetables in a large bowl, toss with olive oil, salt and pepper.
  3. Line 2 cookie sheets with foil, spray foil with non-stick cooking spray.
  4. Spread vegetables in a single layer over prepared cookie sheets.
  5. Place in oven and roast for 15-20 min, or until veggies are tender and have a bit of char on them. This mixture can also be grilled in the BBQ (use a grill topper to prevent small items from falling through the grill onto heating source) until charred for a smoky flavor.

Makes roughly 6 cups of roasted vegetables.


  1. Heat a 10-inch non-stick skillet over medium-high heat
  2. Place one tortilla in bottom of skilled and heat; flip to other side and repeat. The Tortilla should be soft enough to fold over.
  3. Spoon 2 Tablespoons of cottage cheese over one half of tortilla; top with 2-3 tablespoons of roasted vegetables.
  4. Gently fold bare half of the tortilla over the filling. Cook for 1-2 min to heat the veggies and melt the cheese. Flip to other side and heat an additional 1-2 minutes until filling is heated through.
  5. Repeat with remaining tortillas and filling.

Tip: For a heartier quesadilla, add 2-3 tablespoons of shredded Darigold Cheddar cheese before cooking and top with Darigold Mexican Sour Cream.