YOUR SOLIN GENERATED RECIPE
Crispy Steak and Bell Pepper Quesadillas
Enjoy a delicious fusion of sizzling, tender steak combined with sweet bell peppers and melted low-fat cheese, all hugged by a whole wheat tortilla. This quesadilla packs a satisfying crunch and a burst of flavor in every bite, making it a perfect balanced meal for lunch or dinner.
INGREDIENTS
4 oz Lean Flank Steak
1 Whole Wheat Tortilla
1/2 cup Low-Fat Shredded Cheese
1/2 cup chopped Red Bell Pepper
1 tsp Olive Oil
PREPARATION
Heat a non-stick pan over medium-high heat and add the olive oil.
Season the steak with your favorite spices and sear the 4 oz flank steak for about 3-4 minutes per side, until nicely browned and cooked to your desired doneness. Transfer to a cutting board and let it rest before slicing thinly.
In the same pan, add the chopped red bell pepper and lightly sauté for 2-3 minutes until slightly softened.
Place the whole wheat tortilla in a clean pan over medium heat. Evenly sprinkle the shredded low-fat cheese over one half of the tortilla.
Add the sliced steak and sautéed bell pepper on top of the cheese.
Fold the tortilla over to cover the filling and cook for another 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.
Remove from the pan, slice into wedges, and serve immediately.