NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank Steak

1 whole wheat tortilla

1/2 cup sliced red bell pepper

1/4 cup sliced red onion

1/4 cup low-fat shredded cheddar cheese

1 tsp olive oil

2 tbsp fresh lime juice

1 minced jalapeño pepper

1/2 tsp cumin

1/2 tsp chili powder

Salt and pepper to taste

PREPARATION

• 1

  In a small bowl, combine 2 tablespoons of fresh lime juice, 1 minced jalapeño, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and a pinch of salt and pepper.

• 2

  Place the 4 oz flank steak in a shallow dish and pour the marinade over it. Let it marinate for at least 20 minutes.

• 3

  Meanwhile, slice the red bell pepper and red onion.

• 4

  Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sauté the bell peppers and onions until they are softened, about 3-4 minutes. Remove from the pan and set aside.

• 5

  Cook the marinated steak in the same skillet over medium-high heat for about 3-4 minutes per side or until cooked to your desired level of doneness. Remove the steak and let it rest for a few minutes before slicing thinly.

• 6

  Assemble the quesadilla by placing the whole wheat tortilla on a flat surface, layering the sautéed peppers and onions, sliced steak, and sprinkling the low-fat shredded cheddar cheese evenly over the top. Top with another tortilla if desired or fold over.

• 7

  Return the assembled quesadilla to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted.

• 8

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