NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Flank steak

1 medium Whole wheat tortilla

0.5 oz Sharp cheddar cheese

0.13 whole Avocado

1 tsp Lime juice

1 tsp Fresh cilantro

0.25 cup Bell peppers

0.25 cup Red onion

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the steak strips for 3 to 4 minutes until browned and cooked through.

• 3

  Remove the steak from the pan and add the sliced bell peppers and red onions, sautéing for 3 minutes until tender-crisp.

• 4

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

• 5

  Place the tortilla in a clean skillet over medium heat, then sprinkle half of the cheese on one side of the tortilla.

• 6

  Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla in half.

• 7

  Toast the quesadilla for 2 minutes per side until the exterior is golden and the cheese is fully melted.

• 8

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