Strain the cottage cheese (optional but recommended): If your cottage cheese is very wet, place it in a fine-mesh sieve and let it drain for 3–5 minutes. This helps keep the tortilla crisp.

Mix the filling: In a small bowl, combine cottage cheese, shredded cheese, garlic powder, chili powder, green onion, and any chopped veggies. Season lightly with salt and pepper. Stir until evenly combined.

Preheat the pan: Heat a nonstick skillet over medium heat. Add olive oil or butter and swirl to coat.

Assemble on the pan: Place the tortilla in the skillet. Spread the filling on one half of the tortilla, leaving a small border to prevent spillover.

Fold and cook: Fold the tortilla over the filling to make a half-moon. Press gently with a spatula so the cheese starts to melt and bind.

Crisp the first side: Cook for 2–3 minutes until golden brown. Adjust heat if it darkens too fast—medium is your friend for even browning.

Flip carefully: Turn the quesadilla and cook the second side for another 2–3 minutes, pressing lightly. It’s done when both sides are crisp and the cheese inside is melted.

Rest and slice: Transfer to a cutting board and let it sit for 1 minute. Slice into wedges. Resting keeps the filling from spilling out.

Serve: Add a squeeze of lime and your favorite dip—salsa, hot sauce, Greek yogurt, or guacamole all work well.