YOUR SOLIN GENERATED RECIPE
Lime-Marinated Steak and Bell Pepper Quesadillas
Savor a vibrant twist on a classic quesadilla with tender lime-marinated steak, sweet bell peppers, and melted part-skim cheddar cheese layered in a whole wheat tortilla. This dish delivers a balance of lean protein, fresh flavors, and a satisfying crunch that makes it perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Steak (Top Sirloin)
1 Whole Wheat Tortilla
1/2 medium Red Bell Pepper
1/4 cup shredded Part-Skim Cheddar Cheese
2 Tbsp Lime Juice
Seasonings (Salt, Pepper, Cumin, Garlic Powder) to taste
PREPARATION
In a small bowl, mix lime juice with salt, pepper, cumin, and garlic powder. Place the steak in a shallow dish and coat with the marinade. Let it sit for at least 15 minutes to absorb the flavors.
Preheat a grill or skillet over medium-high heat. Cook the marinated steak for about 3-4 minutes per side until it reaches your desired doneness. Remove from heat and let rest for a few minutes before slicing thinly.
While the steak is resting, heat a small skillet over medium heat. Sauté the sliced red bell pepper in a tiny drizzle of oil or water until slightly softened, about 3-4 minutes.
Place the whole wheat tortilla on a clean surface. Layer the sliced steak, sautéed bell peppers, and sprinkle the shredded part-skim cheddar cheese evenly over one half of the tortilla.
Fold the tortilla in half, pressing gently. Place the folded quesadilla back into the skillet over medium heat. Heat for 2-3 minutes per side until the tortilla is lightly toasted and the cheese is melted.
Remove from skillet, slice into wedges, and serve warm. Enjoy your protein-packed, flavorful quesadilla at any mealtime.