YOUR SOLIN GENERATED RECIPE
Lean Steak Crispy Quesadillas
Savor the bold flavors of lean steak paired with lightly sautéed bell peppers and onions, all nestled inside a crisp whole wheat tortilla and melted with low-fat cheese. This quesadilla strikes a perfect balance between protein and satisfying crunch, ideal for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
3 oz Lean Steak
1 whole wheat tortilla
1/4 cup low-fat shredded cheese
1/4 cup diced bell peppers
1/4 cup diced onion
1/2 tsp olive oil
PREPARATION
Thinly slice the lean steak into bite-sized strips.
Heat the olive oil in a non-stick skillet over medium-high heat and sauté the diced bell peppers and onions until softened, about 3-4 minutes.
Add the steak strips and cook until browned and cooked to your desired doneness, about 3-5 minutes.
Remove the steak and vegetables from the skillet. Place the whole wheat tortilla in the same skillet over medium heat.
Sprinkle the low-fat shredded cheese evenly over one half of the tortilla, then layer the steak and vegetable mixture on top of the cheese.
Fold the tortilla in half and cook until the cheese melts and the tortilla is crispy, about 2-3 minutes per side.
Cut into wedges and serve immediately.