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Preheat the oven to 375°F. Prepare a 9x13-inch baking dish by lightly greasing it.

In a food processor, combine the cottage cheese, eggs, drained chipotle peppers in adobo sauce, honey, and lime juice. Blend until the mixture is smooth and creamy. Set this mixture aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets, salt, and black pepper. Sauté the cauliflower for 8 to 10 minutes, or until it is tender-crisp and lightly browned. Transfer the cooked cauliflower to a large mixing bowl.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the cubed chicken breasts and sauté for 5 to 7 minutes, or until the chicken is cooked through and golden brown. Transfer the cooked chicken to the mixing bowl with the cauliflower.

To the mixing bowl containing the cauliflower and chicken, add the drained and rinsed black beans, drained corn, halved grape tomatoes, and 1 cup of shredded sharp cheddar cheese.
Pour the prepared cottage cheese mixture (from step 2) over all the ingredients in the mixing bowl. Mix everything well to combine thoroughly.

Transfer the entire mixture into the prepared 9x13-inch baking dish.

Top the mixture in the baking dish with the remaining 1 cup of shredded sharp cheddar cheese. If desired, arrange the thinly sliced jalapeño on top.

Bake in the preheated oven for 25 to 30 minutes, or until the bake is bubbly and golden brown on top.

Serve hot.


Preheat the oven to 375°F. Prepare a 9x13-inch baking dish by lightly greasing it.

In a food processor, combine the cottage cheese, eggs, drained chipotle peppers in adobo sauce, honey, and lime juice. Blend until the mixture is smooth and creamy. Set this mixture aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets, salt, and black pepper. Sauté the cauliflower for 8 to 10 minutes, or until it is tender-crisp and lightly browned. Transfer the cooked cauliflower to a large mixing bowl.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the cubed chicken breasts and sauté for 5 to 7 minutes, or until the chicken is cooked through and golden brown. Transfer the cooked chicken to the mixing bowl with the cauliflower.

To the mixing bowl containing the cauliflower and chicken, add the drained and rinsed black beans, drained corn, halved grape tomatoes, and 1 cup of shredded sharp cheddar cheese.
Pour the prepared cottage cheese mixture (from step 2) over all the ingredients in the mixing bowl. Mix everything well to combine thoroughly.

Transfer the entire mixture into the prepared 9x13-inch baking dish.

Top the mixture in the baking dish with the remaining 1 cup of shredded sharp cheddar cheese. If desired, arrange the thinly sliced jalapeño on top.

Bake in the preheated oven for 25 to 30 minutes, or until the bake is bubbly and golden brown on top.

Serve hot.
