YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak Quesadillas with Sautéed Peppers and Onions
Enjoy a vibrant and wholesome quesadilla loaded with tender slices of lean steak, sautéed bell peppers and onions, and melty reduced-fat cheese all nestled between crispy whole wheat tortillas. This balanced dish brings together savory flavors with a satisfying crunch, perfect for a heartwarming dinner.
INGREDIENTS
3 oz Lean Steak
1 whole wheat tortilla
1/2 cup sliced red bell pepper
1/2 cup sliced onion
1/4 cup shredded reduced-fat cheese
1 tsp olive oil
PREPARATION
Thinly slice the lean steak against the grain.
Heat the olive oil in a skillet over medium heat. Add the sliced red bell peppers and onions and sauté until softened and lightly caramelized, about 5-7 minutes.
Remove the peppers and onions from the skillet and set aside. In the same skillet, increase the heat to medium-high and quickly sear the steak slices for 2-3 minutes until cooked to your desired doneness. Remove and chop into smaller pieces if desired.
Lay out the whole wheat tortilla on a flat surface. Sprinkle the reduced-fat cheese evenly on one half of the tortilla. Add the cooked steak pieces and the sautéed peppers and onions over the cheese.
Fold the tortilla in half to enclose the filling. Place the folded quesadilla back into the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve warm.