NUTRITION

SERVINGS

INGREDIENTS

4 oz Top Sirloin Steak

1 whole wheat tortilla (approx 50g)

1/2 medium red bell pepper

1/4 cup reduced-fat cheddar cheese

1 tbsp lime juice

1 tsp olive oil

1 tsp chili powder

1 tsp cumin

Salt and black pepper to taste

PREPARATION

• 1

  Slice the steak against the grain into thin strips. In a bowl, combine the lime juice, chili powder, cumin, salt, and pepper.

• 2

  Marinate the steak strips in the lime-spice mixture for at least 15 minutes.

• 3

  Heat olive oil in a skillet over medium-high heat. Sear the marinated steak strips until they are browned and cooked to your liking, about 3-4 minutes per side.

• 4

  Thinly slice the red bell pepper. Add the bell pepper to the skillet with the steak and sauté for an additional 2 minutes until slightly softened.

• 5

  Place the whole wheat tortilla in a clean, preheated non-stick skillet. Evenly distribute the cooked steak and bell pepper mixture over half of the tortilla.

• 6

  Sprinkle the reduced-fat cheddar cheese over the filling, then fold the tortilla over to create a half-moon shape.

• 7

  Cook the quesadilla for 2-3 minutes on each side or until the tortilla is golden brown and the cheese has melted.

• 8

  Remove from heat, slice into wedges, and serve immediately.