NUTRITION

SERVINGS

INGREDIENTS

4.5 oz flank steak

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp cumin

0.5 tsp chili powder

1 tsp lime juice

0.25 cup red bell pepper

0.25 cup red onion

1 medium whole wheat tortilla

0.75 oz monterey jack cheese

0.2 whole avocado

1 tsp fresh cilantro

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, toss the steak with sea salt, black pepper, cumin, chili powder, and lime juice until evenly coated.

• 3

  Heat half of the olive oil in a non-stick skillet over medium-high heat; add the sliced red bell peppers and onions, sautéing until tender-crisp, then remove from the pan.

• 4

  Add the remaining oil to the same skillet and sear the steak strips for 3-4 minutes until browned and cooked through.

• 5

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

• 6

  Sprinkle the Monterey Jack cheese over one half of the tortilla, then top with the cooked steak and sautéed vegetables.

• 7

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

• 8

  While the quesadilla cooks, mash the avocado in a small bowl with a pinch of salt and the fresh cilantro.

• 9

  Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.