NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Sirloin steak

1 medium Sprouted grain tortilla

0.5 oz Sharp cheddar cheese

0.5 cup Bell peppers

0.25 cup Red onion

1 tsp Olive oil

1 tsp Chipotle in adobo

2 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Slice the sirloin steak into thin strips and season evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a skillet over medium-high heat and sauté the bell peppers and red onion until they are tender and slightly charred.

• 3

  Remove the vegetables from the pan, then sear the steak strips in the same skillet for 2-3 minutes until browned and cooked to your preference.

• 4

  Lay the sprouted grain tortilla flat and spread the minced chipotle in adobo over one half, then layer on the cooked steak, sautéed vegetables, and shredded cheddar cheese.

• 5

  Fold the tortilla in half and toast in the skillet for 2 minutes per side until the cheese is melted and the exterior is golden and crisp.

• 6

  Slice the quesadilla into wedges and serve immediately with a side of plain Greek yogurt for dipping.