YOUR SOLIN GENERATED RECIPE
Spicy Steak and Bell Pepper Quesadillas
Savor the vibrant flavors of tender, spicy steak paired with sweet, crisp bell peppers nestled between warm, whole wheat tortillas. A light sprinkle of low-fat cheddar and a dash of homemade salsa bring an extra kick, making this quesadilla a balanced and satisfying meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
3 oz Lean Flank Steak
1 Whole Wheat Tortilla
1/4 cup Low-Fat Cheddar Cheese, Shredded
1/2 medium Red Bell Pepper (sliced)
1/2 tsp Extra Virgin Olive Oil
2 tbsp Salsa
1/2 tsp Chili Powder
1/4 tsp Cumin
Salt and Black Pepper to taste
PREPARATION
Slice the lean flank steak into thin strips and season with chili powder, cumin, salt, and pepper.
Heat the olive oil in a skillet over medium-high heat and cook the steak strips until browned and cooked through, about 3-4 minutes per side.
Remove the steak and set aside. In the same skillet, lightly sauté the sliced red bell pepper until just tender, about 2-3 minutes.
Place the whole wheat tortilla in the skillet over low heat. Evenly distribute the cooked steak, sautéed bell peppers, and sprinkle the shredded low-fat cheddar cheese over half of the tortilla.
Fold the tortilla in half and cook for an additional 1-2 minutes on each side until the cheese melts and the tortilla is slightly crispy.
Remove from heat and cut the quesadilla into wedges. Serve with salsa on the side for dipping.