YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Veggie Quesadillas
Enjoy a hearty yet light take on quesadillas featuring tender lean sirloin, vibrant bell peppers, red onions, and fresh spinach tucked between crispy whole wheat tortillas with a light sprinkle of reduced-fat cheddar. This dish offers a satisfying crunch and a fusion of savory flavors perfect for any meal of the day.
INGREDIENTS
4 oz Lean Sirloin Steak
2 Whole Wheat Tortillas
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/4 cup chopped Red Bell Pepper
1/4 cup chopped Red Onion
1/2 cup Fresh Spinach
PREPARATION
Preheat a non-stick skillet over medium-high heat.
Season the steak with your preferred spices (salt, pepper, and a squeeze of lime if desired). Sear the steak for about 3-4 minutes per side until it reaches your favored doneness, then let it rest for a few minutes before thinly slicing.
In the same skillet, lightly sauté the red bell pepper, red onion, and spinach just until the vegetables are slightly softened. Remove from the skillet.
Lay out one whole wheat tortilla and evenly sprinkle the reduced-fat cheddar cheese over half of the tortilla.
Layer on the sliced steak and sautéed veggies over the cheese, then fold the tortilla in half to create a quesadilla.
Place the quesadilla back in the skillet over medium heat. Cook for about 2-3 minutes per side, pressing lightly with a spatula, until the tortilla is crispy and the cheese has melted.
Repeat with the second tortilla if making multiple servings. Slice into wedges and serve warm.