NUTRITION

SERVINGS

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

½ cup Sliced Red Bell Pepper

¼ cup Sliced Red Onion

1 cup Baby Spinach

¼ cup Shredded Low-Fat Cheddar Cheese

1 tsp Olive Oil

PREPARATION

• 1

  Preheat a skillet over medium-high heat and add olive oil.

• 2

  Season the steak lightly with salt and pepper, then sear in the skillet for 2-3 minutes on each side until a crispy exterior develops but still medium-rare in the center. Remove from the skillet and let rest.

• 3

  Thinly slice the steak against the grain.

• 4

  In the same skillet, lightly sauté the red bell pepper and red onion for 2 minutes until slightly softened. Add baby spinach during the final minute and stir until wilted.

• 5

  Lay the whole wheat tortilla on a flat surface. Distribute the sliced steak evenly over half of the tortilla, and top with the sautéed veggies.

• 6

  Sprinkle the low-fat cheddar cheese over the steak and veggies.

• 7

  Fold the tortilla in half to cover the filling.

• 8

  Place the folded quesadilla back into the skillet over medium heat. Toast each side for about 2-3 minutes, pressing gently with a spatula, until the cheese melts and the tortilla is crisped to a golden brown.

• 9

  Remove from heat, slice into wedges, and serve warm.