NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.5 oz Part-skim mozzarella cheese

0.25 cup Bell peppers

0.25 cup Red onion

0.13 whole Avocado

1 tsp Olive oil

1 tsp Lime juice

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Season the flank steak evenly with cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat and sear the steak for 3 to 4 minutes per side.

• 3

  Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.

• 4

  Add the remaining oil to the skillet and sauté the bell peppers and red onions until they are tender and slightly charred.

• 5

  In a small bowl, mash the avocado with lime juice and chopped cilantro to create a smooth guacamole.

• 6

  Place the tortilla in a clean skillet over medium heat, sprinkle with cheese, and layer the sliced steak and sautéed vegetables on one half.

• 7

  Fold the tortilla over and cook for 2 minutes per side until the exterior is golden and the cheese has melted.

• 8

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