YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Bell Pepper Quesadillas
Enjoy a vibrant and satisfying quesadilla featuring tender, grilled lean steak paired with sweet red bell peppers and a touch of caramelized onion. This recipe blends smoky flavors with melty low-fat cheese, all nestled in a warm whole wheat tortilla for a balanced and energizing meal.
INGREDIENTS
3 ounces Lean Steak
1 Whole Wheat Tortilla
1/2 medium Red Bell Pepper
1/4 medium Yellow Onion
1/4 cup Low-Fat Shredded Cheese
2 tablespoons Mild Salsa
PREPARATION
Preheat a grill or grill pan to medium-high heat.
Season the lean steak with your preferred spices (optional salt, pepper, and garlic powder) and grill for about 3-4 minutes per side until it reaches desired doneness. Let the steak rest for a few minutes before slicing thinly.
While the steak rests, heat a non-stick skillet over medium heat. Add the sliced red bell pepper and chopped yellow onion, cooking until they soften and develop a slight char, about 4-5 minutes.
Lay the whole wheat tortilla on a clean surface and evenly sprinkle the low-fat shredded cheese over half of the tortilla.
Top the cheese with the sautéed peppers and onions and add the sliced steak. Drizzle the mild salsa over the filling.
Fold the tortilla in half and return it to the skillet. Cook over medium heat for 2-3 minutes on each side, pressing gently, until the tortilla is crispy and the cheese has melted.
Remove from the pan, cut into wedges, and serve warm.