Crisp mini tostadas piled with cottage cheese, hot honey, and chili — a sweet-spicy, crunchy snack at 21g protein.

Per serving
If your cottage cheese pools liquid in the tub, tip it into a fine sieve set over a bowl and let it drain for 5 minutes; tilt the sieve and press once gently with a spoon. Stir the drained cottage cheese, lime zest, a pinch of fine salt, and a few grinds of black pepper in a bowl. Cover and chill while you set out the rest.
Just before serving, line up the 12 mini corn tostadas across four plates (three per plate). Check that they're crisp — if they've softened in the bag, refresh in a 180 °C oven for 2 minutes, then cool fully.
Spoon about 50g of the cottage cheese mixture onto each tostada and mound it up gently with the back of the spoon instead of spreading flat; that keeps the bottom of the shell from soaking through.
Drizzle hot honey across each tostada (about 3.3g per tostada — measure the 40g total honey and split by eye across the 12 bites).
Scatter the chili flakes and chopped chives evenly across all 12 bites and serve within 2 minutes — cottage cheese is wet and the tostadas go soft fast.
High-protein cottage cheese is the trick — supermarket high-protein versions (Good Culture, Daisy strained types, or any pack labeled ≥12g protein per 100g) deliver the macros without making the bites huge. Hot honey weight is non-negotiable for the sugar count — drizzling by eye routinely doubles the actual amount. Set everything else up before you touch the tostadas; once the cottage cheese sits on the shells, you have about two minutes before they go soft.
Best assembled fresh. Store the cottage cheese mixture in the fridge for up to 2 days and keep the tostadas and hot honey at room temperature; assemble bite-by-bite right before eating.