YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Bell Pepper Quesadillas
Savor a delightful fusion of lean steak and vibrant bell peppers, nestled in wholesome whole wheat tortillas and lightly crisped to golden perfection. This quesadilla delivers an enticing crunch paired with juicy steak, melty reduced-fat cheese, and a burst of savory spices—ideal for a nourishing, balanced meal any time of day.
INGREDIENTS
3 oz Lean Steak (Sirloin)
2 Whole Wheat Tortillas (8-inch)
1 medium Red Bell Pepper
1/4 cup Reduced-Fat Cheddar Cheese, shredded
1/2 tsp Olive Oil
Salt & Pepper, to taste
PREPARATION
Thinly slice the steak against the grain and season with salt and pepper.
Core and thinly slice the red bell pepper.
Heat the olive oil in a non-stick skillet over medium heat. Add the steak slices and sauté until they are browned and cooked to your preferred doneness, about 3-4 minutes per side. Remove the steak from the skillet.
In the same skillet, add the sliced bell pepper and sauté until softened and slightly charred, about 3-4 minutes.
Preheat a separate large non-stick skillet or griddle over medium heat. Lay out one whole wheat tortilla on the skillet. Evenly sprinkle half of the shredded reduced-fat cheese over the tortilla.
Layer the cooked steak slices and sautéed bell peppers on top of the cheese. Sprinkle the remaining cheese over the filling and top with the second tortilla.
Cook the quesadilla for 2-3 minutes or until the bottom tortilla turns crispy and golden. Carefully flip the quesadilla and cook for another 2-3 minutes until the other side is equally crisp and the cheese is fully melted.
Remove from the skillet, let it cool for a minute, then cut into wedges. Serve warm.