NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 medium whole wheat tortilla

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup green bell pepper

0 tsp avocado oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, and sea salt.

• 3

  Toss the steak strips with the spice blend until evenly coated.

• 4

  Heat the avocado oil in a large skillet over medium-high heat.

• 5

  Add the sliced red and green bell peppers to the skillet and sauté for 3-4 minutes until tender-crisp, then remove them from the pan.

• 6

  In the same skillet, add the steak strips in a single layer and sear for 2 minutes per side until well-browned.

• 7

  Drizzle the lime juice over the steak and toss to deglaze the pan, then remove the steak from the heat.

• 8

  Wipe the skillet clean and place the tortilla in the pan over medium heat.

• 9

  Sprinkle the shredded cheddar cheese over half of the tortilla, then top with the steak and sautéed peppers.

• 10

  Fold the tortilla in half and cook for 2 minutes per side until the exterior is crispy golden-brown and the cheese is melted.

• 11

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