NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 cup Poblano pepper

0.25 cup Red onion

0.5 oz Monterey Jack cheese

1 medium Whole wheat tortilla

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Garlic powder

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain and season evenly with sea salt, black pepper, ground cumin, and garlic powder.

• 2

  Thinly slice the poblano pepper and red onion into strips.

• 3

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

• 4

  Add the poblano peppers and onions to the skillet, sautéing for 4-5 minutes until they are softened and show slight charred edges.

• 5

  Push the vegetables to the outer edges of the pan and add the steak strips to the center, searing for 2-3 minutes until browned and just cooked through.

• 6

  Remove the steak and vegetable mixture from the skillet and set aside on a plate.

• 7

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

• 8

  Sprinkle the Monterey Jack cheese over one half of the tortilla, then layer the steak and vegetable mixture on top of the cheese.

• 9

  Fold the tortilla in half and press down gently with a spatula, cooking for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 10

  Slice into wedges and serve immediately.