YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Veggie Quesadillas
Enjoy a vibrant blend of lean steak and sautéed veggies tucked between a crispy whole wheat tortilla. Each bite delivers a delicious interplay of smoky steak, lightly caramelized bell peppers and onions, and melted low-fat cheese, making it a satisfying meal any time of day.
INGREDIENTS
3 ounces Lean Steak
1 Whole Wheat Tortilla
1/4 cup Low-Fat Cheddar Cheese
1/2 cup Mixed Bell Peppers and Onions
1 teaspoon Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat and add olive oil.
Thinly slice the lean steak, bell peppers, and onions.
Sauté the steak slices in the skillet for 2-3 minutes on each side until browned and cooked to your liking, then remove and set aside.
In the same skillet, add the bell peppers and onions and sauté for about 3-4 minutes until they are softened and slightly caramelized.
Assemble the quesadilla by placing the whole wheat tortilla on a clean surface, then sprinkle half of the low-fat cheddar cheese evenly.
Layer the cooked steak and sautéed vegetables on top of the cheese, and sprinkle the remaining cheese over the filling.
Fold the tortilla in half to cover the filling, and return it to the skillet.
Cook the quesadilla on each side for 2-3 minutes until the tortilla is crispy and the cheese starts to melt.
Remove from the skillet, slice into wedges, and serve warm.