NUTRITION

SERVINGS

INGREDIENTS

3 ounces Flank Steak

1 medium Whole Wheat Tortilla

1/4 cup Shredded Low-Fat Cheddar Cheese

1/4 cup sliced Red Bell Pepper

1/4 cup sliced Green Bell Pepper

1 tablespoon Lime Juice

1 teaspoon Olive Oil

1 teaspoon Chili Powder

Salt and Black Pepper to taste

1 tablespoon Fresh Cilantro

PREPARATION

• 1

  Preheat a skillet over medium-high heat and drizzle with olive oil.

• 2

  Season the flank steak with chili powder, salt, and black pepper. Sear the steak for 2-3 minutes per side until browned and medium-rare. Remove from heat and let it rest, then slice thinly.

• 3

  In the same skillet, add the sliced red and green bell peppers. Sauté for 2-3 minutes until slightly softened.

• 4

  Lay the whole wheat tortilla on a clean surface. Drizzle with lime juice and sprinkle the cilantro over it.

• 5

  Layer the sliced steak, sautéed bell peppers, and shredded low-fat cheddar cheese evenly over half of the tortilla.

• 6

  Fold the tortilla over to create a half-moon shape.

• 7

  Return the quesadilla to the hot skillet and cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

• 8

  Slice into wedges and serve warm with an extra squeeze of lime if desired.