Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 2 cups cooked, shredded chicken
- 2 cups full-fat (4%) cottage cheese
- 3 large eggs
- 1 (1 oz) packet of fajita seasoning
- 1.5 cups shredded Monterey Jack or cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and peppers. Sauté for 10-15 minutes, stirring occasionally, until soft and slightly charred. Allow to cool slightly.
- In a large bowl, whisk together the cottage cheese and eggs until well blended.
- Stir in the fajita seasoning and 1 cup of the shredded cheese until combined.
- Gently fold in the cooked chicken and sautéed peppers and onions.
- Pour the mixture into the prepared baking dish and top with the remaining 1/2 cup of cheese.
- Bake for 30-35 minutes, or until bubbly and golden brown on top.
Notes
- Use any color bell peppers for variety.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or oven before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg