YOUR SOLIN GENERATED RECIPE
Spicy Lime Steak Quesadilla with Bell Peppers
Savor the bold flavors of tender lean steak marinated in zesty lime and spices, paired with crisp bell peppers and red onions, all melted with a sprinkle of low‐fat cheddar in a whole wheat tortilla. This dish delivers a balanced mix of protein and vibrant taste for a satisfying meal any time of the day.
INGREDIENTS
3 oz Lean Top Sirloin Steak
1 medium Whole Wheat Tortilla
0.5 cup Red Bell Pepper, sliced
0.25 cup Red Onion, thinly sliced
1 tbsp Lime Juice
1 Jalapeño Pepper, finely chopped
0.25 cup Low-Fat Cheddar Cheese, shredded
1 tsp Olive Oil
1 tsp Chili Powder
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Begin by thinly slicing the steak against the grain and placing it in a bowl.
Add lime juice, chopped jalapeño, chili powder, ground cumin, salt, and pepper to the steak, and let it marinate for at least 15 minutes.
Heat olive oil in a skillet over medium-high heat. Sauté the red bell pepper and red onion until they are tender, about 3-4 minutes, then remove and set aside.
In the same skillet, cook the marinated steak until it reaches your desired doneness, about 3-4 minutes per side for medium-rare. Remove from heat and thinly slice if needed.
Place the whole wheat tortilla on a clean surface, and sprinkle half of the shredded low-fat cheddar cheese over one half of the tortilla.
Layer the cooked steak, sautéed bell peppers and onions over the cheese, then sprinkle the remaining cheese on top.
Fold the tortilla over to create a quesadilla.
Optional: Warm the quesadilla in the skillet for 1-2 minutes per side or until the cheese is melted and the tortilla is golden and crispy.
Cut into wedges and serve immediately.