NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium high-fiber tortilla

0.5 oz part-skim mozzarella cheese

0.1 whole avocado

1 tsp lime juice

1 tbsp fresh cilantro

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup red bell pepper

0.25 cup red onion

0 tsp extra virgin olive oil

PREPARATION

• 1

  Slice the flank steak into thin, bite-sized strips and toss in a bowl with the ground cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the thinly sliced red bell pepper and red onion to the skillet, sautéing for 3-4 minutes until they are tender and slightly charred.

• 4

  Push the vegetables to the side and add the seasoned steak strips to the pan, searing for 2-3 minutes until browned and cooked to your desired level of doneness.

• 5

  Remove the steak and vegetables from the skillet and set them aside on a plate.

• 6

  Wipe the skillet clean and place the tortilla in the center over medium heat.

• 7

  Sprinkle the mozzarella cheese over one half of the tortilla, then layer the steak and sautéed vegetables on top of the cheese.

• 8

  Fold the tortilla in half and press down with a spatula, cooking for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.

• 9

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

• 10

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