YOUR SOLIN GENERATED RECIPE
Lean Steak and Crispy Cheese Quesadilla with Sautéed Veggies
Savor a delectable blend of lean, tender steak paired with melted reduced-fat cheese in a crispy whole wheat tortilla. Complemented by a colorful medley of sautéed bell pepper and onions, this dish strikes the perfect balance between flavor and nutrition for any meal of the day.
INGREDIENTS
3 oz Lean Steak
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/2 medium Bell Pepper
1/4 medium Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Season the lean steak with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the steak for about 3-4 minutes per side until desired doneness, then let it rest before slicing thinly.
In the same skillet, add olive oil and sauté the sliced bell pepper and onion until they are tender and slightly caramelized, about 4-5 minutes.
Lay the whole wheat tortilla flat and sprinkle the reduced-fat cheddar cheese evenly over half of the tortilla.
Add the sliced steak and a portion of sautéed veggies on top of the cheese, then fold the tortilla over to form a quesadilla.
Return the quesadilla to the skillet on medium heat and cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve warm.