YOUR SOLIN GENERATED RECIPE
Lean Steak and Bell Pepper Crispy Quesadillas
Savor the vibrant flavors of tender lean steak paired with sweet bell peppers, melted reduced-fat cheese, and whole wheat tortillas. This quesadilla offers a satisfying crunch and a balance of savory protein and wholesome carbs, making it an ideal choice for any meal of the day.
INGREDIENTS
4 oz Lean Steak
1 cup Bell Peppers (chopped)
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese
1 tsp Olive Oil
PREPARATION
Thinly slice the lean steak against the grain and season lightly with salt and pepper.
Heat the olive oil in a pan over medium-high heat, then add the steak slices and cook until browned and just cooked through.
Add the chopped bell peppers to the pan, stirring for about 2-3 minutes until they soften slightly but remain crisp.
Lay the whole wheat tortilla flat and sprinkle the reduced-fat cheese over half of it.
Spoon the cooked steak and bell pepper mixture evenly over the cheese, then fold the tortilla to create a quesadilla.
Place the quesadilla back into the pan on medium heat. Cook for 2-3 minutes on each side or until the tortilla is crisp and the cheese has melted.
Cut into wedges and serve immediately.