YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Pepper Quesadillas
Enjoy a hearty and satisfying quesadilla featuring tender lean steak paired with crisp bell peppers and melted low-fat cheese enveloped in a whole wheat tortilla. This dish offers a perfect balance of protein, fiber, and flavor, making it a versatile meal choice suitable for breakfast, lunch, or dinner.
INGREDIENTS
3 oz Lean Flank Steak
1 Whole Wheat Tortilla
1/2 cup sliced Red Bell Pepper
1/4 cup shredded Low-Fat Mexican Blend Cheese
1/2 tsp Olive Oil
Salt & Black Pepper to taste
PREPARATION
Begin by seasoning the 3 oz lean flank steak with salt and black pepper on both sides.
Heat 1/2 tsp olive oil in a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side until cooked to your desired doneness. Remove the steak and let it rest for a few minutes before slicing thinly against the grain.
In the same skillet, add the sliced red bell pepper and sauté for 2-3 minutes until slightly tender and lightly charred.
Place the whole wheat tortilla on a clean surface, and evenly spread the melted low-fat cheese over it. Arrange the sliced steak and sautéed bell peppers on top.
Fold the tortilla in half to form a quesadilla. Wipe the skillet clean if necessary, then return it to medium heat.
Cook the quesadilla in the skillet for about 2-3 minutes per side, pressing gently with a spatula, until the tortilla is crisp and the cheese is fully melted.
Remove from heat, cut into wedges, and serve warm.