- #high-protein
Turkey Sausage and Cottage Cheese Breakfast Quesadillas
Homemade sage-and-paprika turkey sausage plus 2% cottage cheese stand in for half the shredded cheese: 40g protein per quesadilla. Works for breakfast or after a workout, and they freeze well, so you can make four on Sunday and reheat them during the week.
by John at Baisics
Ingredients
- 340 g ground turkey, 93/7
- 450 g 2% cottage cheese
- 56 g pepper jack cheese, shredded
- 120 g baby spinach
- 4 whole flour tortillas, 8-inch (about 45g each)
- 0.5 cup red salsa (jarred or fresh)
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp dried rubbed sage
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes
Instructions
- 1
Set the cottage cheese in a fine-mesh strainer over a bowl for 5 minutes to drain off loose whey so the tortillas don't get soggy.
- 2
Heat the olive oil in a large nonstick skillet over medium-high. Add the turkey, smoked paprika, cumin, sage, salt, black pepper, and red pepper flakes. Break it up and cook 6–7 minutes, until browned and cooked through.
- 3
Add the spinach to the skillet and stir 1–2 minutes until wilted. Move the filling to a mixing bowl and wipe out the skillet.
- 4
Stir the drained cottage cheese and pepper jack into the turkey mixture.
- 5
Spread a quarter of the filling over half of each tortilla and fold it closed.
- 6
Cook the quesadillas two at a time in the dry skillet over medium heat, 2–3 minutes per side, until golden and the cheese has melted. Press down gently with the spatula.
- 7
Cut into wedges and serve with 2 tbsp salsa each.
- 8
Make-ahead: cool completely, wrap each one individually, and freeze for up to 2 months. Reheat in a skillet over medium-low for 4–5 minutes per side, or microwave 90 seconds and then crisp in a pan.