YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Fresh Bell Pepper Quesadillas
Savor the delicious fusion of tender lean steak with vibrant, fresh bell peppers enclosed in a crispy whole wheat tortilla, lightly melted with low-fat cheese. This quesadilla delivers a delightful balance of flavors and textures, making it a perfect option for a balanced meal any time of day.
INGREDIENTS
4 oz Lean Steak
1 whole wheat tortilla
1/4 cup low-fat shredded cheese
1/2 medium red bell pepper
1/2 medium green bell pepper
1 tsp olive oil
Salt and Black Pepper to taste
PREPARATION
Preheat a skillet over medium-high heat and add the olive oil.
Season the lean steak with salt and black pepper, then sear in the skillet for about 3-4 minutes per side until cooked to your liking. Transfer the steak to a cutting board and let it rest before thinly slicing it.
In the same skillet, add the chopped red and green bell peppers and sauté for about 2-3 minutes until slightly softened.
Place the whole wheat tortilla in a clean pan over medium heat. Sprinkle half of the shredded cheese on the tortilla.
Layer the sliced steak evenly over the cheese, then top with the sautéed bell peppers. Sprinkle the remaining cheese on top.
Fold the tortilla in half and cook each side for 2-3 minutes until the tortilla is crispy and the cheese is melted.
Remove from heat, cut into wedges, and serve immediately.