NUTRITION

SERVINGS

INGREDIENTS

3 oz Flank Steak

1 medium Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Red Bell Pepper (sliced)

2 tbsp Red Onion (sliced)

2 tbsp Fresh Lime Juice

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper

PREPARATION

• 1

  Marinate the flank steak with fresh lime juice, chili powder, cumin, salt, and pepper. Let it sit for at least 15 minutes.

• 2

  Heat olive oil in a skillet over medium-high heat. Sauté the sliced red bell peppers and red onions until soft, about 3-4 minutes.

• 3

  Add the marinated steak to the skillet and cook for 3-4 minutes per side, or until desired doneness is reached. Remove from heat and thinly slice the steak.

• 4

  Heat the whole wheat tortilla in a clean, non-stick skillet over medium heat. Sprinkle half of the low-fat shredded cheese over one half of the tortilla.

• 5

  Layer the sautéed bell peppers, onions, and sliced steak over the cheese, then sprinkle the remaining cheese on top.

• 6

  Fold the tortilla in half to create a quesadilla and cook for 2-3 minutes per side until the tortilla is golden and the cheese is melted.

• 7

  Remove from heat, slice into wedges, and serve warm with an extra squeeze of lime if desired.