YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Veggie Quesadillas
Enjoy a hearty yet balanced quesadilla loaded with tender lean steak, sautéed bell peppers and onions, and a hint of low-fat cheese, all wrapped in a crisp whole wheat tortilla. Perfect for breakfast, lunch, or dinner, this recipe delivers robust flavors without compromising your nutritional goals.
INGREDIENTS
3 ounces Lean Steak
1 Whole Wheat Tortilla
1/2 cup sliced Bell Pepper
1/4 cup chopped Onion
1/4 cup Low-Fat Shredded Cheese
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat a skillet over medium-high heat and add the olive oil.
Season the lean steak with salt and pepper, then sear in the skillet for about 3-4 minutes on each side until cooked to your desired doneness. Allow the steak to rest and then thinly slice.
In the same skillet, add the sliced bell pepper and chopped onion. Sauté for 3-4 minutes until they are softened and slightly caramelized.
Lay out the whole wheat tortilla on a flat surface. Evenly distribute the cooked veggies onto half of the tortilla, add the sliced steak, and sprinkle with low-fat shredded cheese.
Fold the tortilla in half to cover the filling. Return the quesadilla to the skillet and cook for approximately 2-3 minutes on each side until the tortilla is crispy and golden and the cheese is melted.
Remove from the skillet, slice into wedges, and serve immediately.