NUTRITION

SERVINGS

INGREDIENTS

3 oz Lean Top Sirloin Steak

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheddar Cheese

1/2 cup Mixed Bell Peppers

1 tbsp Fresh Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

Salt and Black Pepper to taste

PREPARATION

• 1

  Thinly slice the steak against the grain and place it in a bowl.

• 2

  Add chili powder, ground cumin, lime juice, salt, and black pepper to the steak. Toss well to coat and let it marinate for at least 15 minutes.

• 3

  Heat a non-stick skillet over medium-high heat and cook the steak slices until browned and cooked to your desired level, about 3-4 minutes per side. Remove the steak and set aside.

• 4

  In the same skillet, add the sliced bell peppers and sauté for 2-3 minutes until just tender.

• 5

  Assemble the quesadilla by placing one tortilla on a flat surface, sprinkle half of the cheese evenly, then layer the cooked steak and bell peppers, and finish with the remaining cheese before topping with the second tortilla.

• 6

  Wipe the skillet clean and heat it over medium heat. Carefully place the assembled quesadilla in the skillet and cook for about 2-3 minutes, until the bottom is golden and crispy.

• 7

  Flip the quesadilla and cook the other side for an additional 2-3 minutes until golden and the cheese is melted.

• 8

  Remove from skillet, let it cool for a minute, then slice into wedges and serve immediately.