YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Loaded Veggie Quesadillas
Enjoy these delicious and crispy quesadillas that pack a lean protein punch from tender steak, combined with a medley of sautéed bell peppers, zucchini, and onions, all wrapped in a whole wheat tortilla and melted low-fat cheese. The dish offers a wonderful balance of flavors and textures, from the sizzling steak to the savory, softly crisp veggies, making it a delightful meal for any time of day.
INGREDIENTS
3 oz Lean Sirloin Steak
1 Whole Wheat Tortilla
1/4 medium Red Bell Pepper
1/4 medium Zucchini
1/8 medium Red Onion
1/4 cup shredded Low-Fat Cheddar Cheese
1 tsp Olive Oil
PREPARATION
Thinly slice the lean sirloin steak into strips.
Dice the red bell pepper, zucchini, and red onion.
Heat the olive oil in a skillet over medium-high heat and add the steak strips. Sear until browned, about 2 minutes, then set aside.
In the same skillet, add the diced vegetables and sauté for 3-4 minutes until they soften slightly and develop a bit of char.
Return the steak to the skillet, mixing with the veggies for an additional 1-2 minutes. Season lightly with salt and pepper if desired.
Place the whole wheat tortilla on a flat surface. Evenly spread the steak and veggie mixture on one half of the tortilla, then sprinkle the shredded low-fat cheddar cheese on top.
Fold the tortilla in half to encase the filling.
Heat a non-stick pan over medium heat and lightly place the quesadilla in the pan. Cook for 2-3 minutes on each side until the tortilla becomes crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve warm.