NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 medium Whole wheat tortilla

0.13 whole Avocado

0.5 tbsp Monterey Jack cheese

0.25 tsp Olive oil

0.25 cup Red bell pepper

0.25 cup Red onion

1 tsp Lime juice

0.25 tsp Cumin

0.25 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Toss the steak strips with half of the spice blend and the lime juice to marinate briefly.

• 4

  Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak until deeply browned, about 3-4 minutes.

• 5

  Add the sliced red bell pepper and red onion to the skillet, sautéing until the vegetables are tender-crisp and slightly charred.

• 6

  In a separate bowl, mash the avocado with the remaining spice blend and cilantro to create a smooth guacamole.

• 7

  Place the tortilla in a clean pan over medium heat, sprinkle with Monterey Jack cheese, and top with the steak and vegetable mixture.

• 8

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

• 9

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