YOUR SOLIN GENERATED RECIPE
Lean Steak and Crispy Whole Wheat Quesadillas
Savor the delicious harmony of thinly sliced lean steak, vibrant sautéed bell peppers and onions, and melty low-fat cheddar cheese, all embraced by a crispy whole wheat tortilla. This quesadilla is a balanced blend of hearty protein and satisfying crunch, perfect for breakfast, lunch, or dinner.
INGREDIENTS
5 oz Lean Steak
1 Whole Wheat Tortilla
1 oz Low-Fat Cheddar Cheese
1/4 medium Red Bell Pepper
1/4 medium Red Onion
1 tsp Olive Oil
PREPARATION
Thinly slice the lean steak against the grain.
Dice the red bell pepper and red onion.
Heat a non-stick skillet over medium heat and add the olive oil. Sauté the diced vegetables until they soften, about 3-4 minutes.
Add the sliced steak to the skillet and warm through for 1-2 minutes. Remove the steak and veggies from the skillet.
Lay the whole wheat tortilla flat, sprinkle the low-fat cheddar cheese evenly, and then layer the steak and sautéed veggies on one half.
Fold the tortilla over to form a quesadilla. Return it to the skillet and cook over medium heat, pressing gently, until the tortilla is golden and crispy and the cheese has melted, about 2-3 minutes per side.
Slice into wedges and serve immediately.