YOUR SOLIN GENERATED RECIPE
Grilled Steak and Bell Pepper Quesadillas
Savor the smoky flavors of grilled steak paired with sweet, charred bell peppers nestled inside a warm whole wheat tortilla with a touch of low-fat cheese. This quesadilla is crisped to perfection and melds together dynamic textures and tastes for a satisfying meal that works for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Top Sirloin Steak
1 Whole Wheat Tortilla
1/2 medium Red Bell Pepper
1/4 cup Low-Fat Shredded Cheese
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the 4 oz steak with salt and pepper on both sides.
Brush the steak lightly with olive oil and grill for about 4-5 minutes per side for medium doneness. Let rest for a few minutes after grilling.
While the steak is resting, slice the red bell pepper into thin strips.
Lay the whole wheat tortilla on a heated pan over medium heat. Sprinkle half of the shredded cheese evenly on one half of the tortilla.
Spread the sliced bell peppers on top of the cheese, then slice the grilled steak thinly and layer it over the peppers.
Top with the remaining cheese, fold the tortilla in half, and press gently.
Cook the quesadilla for 2-3 minutes per side until the tortilla is crisp and the cheese has melted.
Remove from the pan, slice into wedges, and serve hot.