YOUR SOLIN GENERATED RECIPE
Grilled Steak and Bell Pepper Quesadillas
Savor a well-balanced quesadilla featuring tender, grilled lean steak and sweet, caramelized bell peppers tucked into a whole wheat tortilla with a sprinkle of reduced fat cheddar cheese. Perfectly crisped on the outside and delightfully melty on the inside, this dish is a versatile meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Steak Fillet
1 medium Red Bell Pepper
1 Whole Wheat Tortilla
1/4 cup Reduced Fat Cheddar Cheese (shredded)
1 tsp Olive Oil
PREPARATION
Preheat a grill pan or outdoor grill to medium-high heat.
Brush the lean steak with olive oil and season with salt and pepper (or preferred seasoning).
Grill the steak for about 4 minutes per side for a medium-rare finish. Adjust time if a different doneness is desired.
While the steak rests for a few minutes, slice the red bell pepper into thin strips.
Dice the grilled steak into bite-sized pieces.
Place the whole wheat tortilla on a flat surface and evenly distribute the diced steak, red bell pepper strips, and sprinkle the reduced fat cheddar cheese over the filling.
Fold the tortilla over to encase the filling and press gently.
Heat a non-stick skillet over medium heat and cook the quesadilla for 2-3 minutes on each side until the tortilla is golden and crisp and the cheese is melted.
Remove from skillet, slice into wedges, and serve warm.