YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Veggie Quesadillas
Enjoy a vibrant and satisfying quesadilla featuring tender lean steak paired with a medley of bell peppers and red onions, all tucked into a whole wheat tortilla and lightly crisped with low-fat cheese. This dish balances protein and veggies with a hint of zesty salsa, making it perfect for breakfast, lunch, or dinner.
INGREDIENTS
3 oz Lean Steak
1 Whole Wheat Tortilla
1/4 cup diced Red Bell Pepper
1/4 cup diced Green Bell Pepper
1/8 cup diced Red Onion
1/4 cup Low-Fat Shredded Cheese
1 tsp Olive Oil
2 tbsp Salsa
PREPARATION
Preheat a non-stick skillet over medium-high heat.
Lightly brush the skillet with olive oil and add the lean steak. Sear for about 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak and let it rest before slicing thinly.
In the same skillet, add diced red and green bell peppers and red onion. Sauté until the vegetables are slightly softened, about 3-4 minutes.
Place the whole wheat tortilla on a flat surface. Evenly spread the sautéed veggies and sliced steak over one half of the tortilla. Sprinkle low-fat shredded cheese on top and drizzle salsa over the filling.
Fold the tortilla in half to enclose the filling.
Return the quesadilla to the skillet and cook for another 2 minutes on each side, pressing lightly, until the tortilla is crisp and the cheese is melted.
Remove from heat, slice into wedges, and serve warm.