Tex-Mex

Creamy Cottage Cheese Queso Bean Skillet

A protein-forward queso-style skillet with blended cottage cheese, black beans, corn, salsa, jalapenos, and baked tortilla chips.

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Creamy Cottage Cheese Queso Bean Skillet

I like a snack-dinner when it still has enough protein and fiber to count as a meal.

This skillet uses cottage cheese as the creamy base, then leans on beans and corn so it is more useful than a plain dip.

Blending the cottage cheese with warm salsa makes it smooth before it hits the skillet.

Gentle heat is important because high heat can make the sauce grainy.

I serve it with baked tortilla chips and crunchy vegetables.

It is casual enough for game night, but it also works as a quick lunch bowl over rice.

For another recipe in this seed collection, try Cottage Cheese Green Enchilada Chicken Bake or Turkey Taco Rice Skillet.

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Directions

  1. Blend cottage cheese, salsa, smoked paprika, and lime juice until smooth.
  2. Warm black beans and corn in a skillet over medium-low heat for 3 minutes.
  3. Reduce heat to low and stir in the blended cottage cheese sauce.
  4. Add cheddar and stir gently until just melted.
  5. Top with jalapeno and cilantro.
  6. Serve warm with tortilla chips.
  7. For bowls, spoon the queso beans over rice and add extra salsa.

Nutrition

Nutrition Information

Estimated per serving: 430 calories, 27 g protein, 50 g carbohydrates, 15 g fat.

Variations

Recipe Variations

- Add cooked ground turkey for a heartier skillet.
- Use pepper Jack instead of cheddar.
- Fold in roasted poblanos or green chiles.

Notes

  • Keep the heat low after adding the cottage cheese sauce.
  • Use a thicker salsa so the dip does not loosen too much.
  • Add more lime at the table if the sauce tastes too rich.

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