NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

0.5 medium whole wheat tortilla

0.25 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.25 tsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain to ensure maximum tenderness.

• 2

  In a small bowl, whisk together the chili powder, ground cumin, sea salt, black pepper, and lime juice to create a marinade.

• 3

  Toss the steak strips in the lime-spice mixture until every piece is evenly coated.

• 4

  Heat 0.5 teaspoon of extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked through, then remove and set aside.

• 6

  Add the remaining 0.5 teaspoon of olive oil to the same skillet and sauté the sliced bell peppers and onions for 3-4 minutes until they are tender-crisp.

• 7

  Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.

• 8

  Sprinkle half of the shredded Monterey Jack cheese over one half of the tortilla, then layer on the cooked steak and sautéed vegetables.

• 9

  Top the filling with the remaining cheese and fold the empty half of the tortilla over to close.

• 10

  Cook for approximately 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 11

  Slice the quesadilla into three wedges and garnish with fresh cilantro before serving.