YOUR SOLIN GENERATED RECIPE
Crispy Healthy Steak Quesadillas with Fresh Salsa
Enjoy a vibrant blend of flavors with tender lean steak layered between a crispy whole wheat tortilla and melty low-fat cheddar cheese, paired with a burst of fresh, tangy salsa made from red bell pepper, red onion, tomatoes, and cilantro. This dish offers a satisfying balance of protein and wholesome carbohydrates for a nourishing meal.
INGREDIENTS
3 oz Lean Flank Steak
1 oz Low-Fat Cheddar Cheese
1 Whole Wheat Tortilla
0.25 cup chopped Red Bell Pepper
0.125 cup chopped Red Onion
0.5 cup diced Tomato
2 tbsp Fresh Cilantro, chopped
1 tbsp Lime Juice
1 tsp Cooking Spray or Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium-high heat and lightly coat with cooking spray or a teaspoon of olive oil.
Season the lean flank steak with salt and black pepper. Sear the steak for about 2-3 minutes per side or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before thinly slicing.
In a small bowl, combine the chopped red bell pepper, red onion, diced tomato, fresh cilantro, and lime juice. Mix well to create a fresh salsa. Adjust seasoning with salt and pepper if needed.
Lay the whole wheat tortilla flat and evenly distribute the low-fat cheddar cheese over half of it. Place the thinly sliced steak on top of the cheese.
Fold the tortilla over the filling to form a quesadilla. Return the quesadilla to the skillet and cook on medium heat for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.
Remove the quesadilla from the skillet, slice it into wedges, and serve with a generous side of fresh salsa.