NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank Steak

2 Whole Wheat Tortillas

1 cup Bell Peppers (red)

1/4 cup Red Onion

2 Tbsp Lime Juice

1/4 cup Low-Fat Cheddar Cheese, shredded

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Salt & Black Pepper

PREPARATION

• 1

  Begin by thinly slicing the flank steak against the grain into bite-sized strips.

• 2

  In a bowl, combine the steak strips with lime juice, chili powder, cumin, garlic powder, salt, and pepper. Let marinate for at least 15 minutes.

• 3

  While the steak marinates, thinly slice the bell peppers and red onion.

• 4

  Heat a non-stick skillet over medium-high heat. Sauté the bell peppers and onion until they are slightly softened, about 3-4 minutes. Remove from skillet and set aside.

• 5

  In the same skillet, cook the marinated steak strips until browned and cooked through, about 4-5 minutes.

• 6

  Assemble the quesadillas by placing one tortilla on a clean skillet over medium heat. Evenly distribute the cooked steak, sautéed vegetables, and sprinkle the shredded cheese over the top. Cover with the second tortilla.

• 7

  Cook for approximately 2-3 minutes on each side until the tortillas are golden and the cheese has melted.

• 8

  Remove from heat, let sit for a minute, then slice the quesadilla into wedges.

• 9

  Serve warm and enjoy the spicy, zesty flavors.