NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 medium Whole wheat tortilla

0.5 oz Monterey Jack cheese

1 tbsp Avocado

1 tsp Lime juice

1 tsp Fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain and toss in a small bowl with the cumin, chili powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the thinly sliced red bell pepper and red onion to the skillet, sautéing for 3-4 minutes until they begin to soften and char slightly.

• 4

  Push the vegetables to the side of the pan and add the steak strips in a single layer, searing for 2 minutes without moving to develop a crust.

• 5

  Toss the steak and vegetables together and cook for another 1 minute, then remove the entire mixture from the skillet and set aside.

• 6

  Wipe the skillet clean and return it to medium heat, then place the whole wheat tortilla flat in the pan.

• 7

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

• 8

  Top the steak with the remaining cheese and fold the tortilla over to close the quesadilla.

• 9

  Press down firmly with a spatula and cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 10

  While the quesadilla cooks, mash the avocado in a small bowl with lime juice and chopped cilantro to create a fresh guacamole.

• 11

  Remove the quesadilla from the pan, let it rest for 1 minute, then slice into three wedges and serve with the guacamole on the side.