YOUR SOLIN GENERATED RECIPE
Spicy Lime Steak Quesadilla with Bell Peppers
Enjoy a vibrant quesadilla featuring lean, marinated steak paired with crunchy bell peppers and a hint of zesty lime. This dish balances a perfect blend of spice and tang while delivering a satisfying protein boost. The melty reduced fat cheese and whole wheat tortilla create a wholesome, delicious meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Top Sirloin Steak
1 Whole Wheat Tortilla
1/4 cup Reduced Fat Cheddar Cheese
1 cup Mixed Bell Peppers (sliced)
1 tbsp Lime Juice
1 tsp Olive Oil
1 tsp Chili Powder
1 tsp Ground Cumin
Salt and Black Pepper to taste
PREPARATION
Thinly slice the steak against the grain and in a bowl, marinate with lime juice, chili powder, cumin, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Add the marinated steak slices and cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove from skillet.
In the same skillet, lightly sauté the sliced bell peppers until they begin to soften, about 2 minutes.
Reduce the heat to medium-low. Place the whole wheat tortilla in the skillet. Sprinkle half of the reduced fat cheese evenly over the tortilla.
Layer the cooked steak and sautéed bell peppers on top of the cheese. Sprinkle the remaining cheese over the fillings.
Fold the tortilla in half and cook for 1-2 minutes on each side until the cheese is melted and the tortilla is toasted to a crisp.
Remove from the skillet, slice into wedges, and serve warm.