Name: Steak and Poblano Quesadillas
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5 oz Sirloin steak; 0.5 tsp Avocado oil; 0.5 medium Poblano pepper; 0.25 medium Red onion; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 medium Whole wheat tortilla; 0.5 oz Monterey Jack cheese; 1 tbsp Fresh cilantro

Nutrition

Per serving

540 calories

Protein: 51g; 37% of calories
Carbs: 34g; 24% of calories
Fat: 24g; 39% of calories

Instructions

Prep 10 min · Cook 12 min

Thinly slice the sirloin steak against the grain into 2-inch strips. Slice the poblano pepper and red onion into thin strips.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the poblano peppers and onions to the skillet. Sauté for 4-5 minutes until they are softened and show slight char marks. Remove from the pan and set aside.
In the same skillet, add the steak strips. Season with cumin, garlic powder, sea salt, and black pepper. Sear for 2-3 minutes until browned and just cooked through.
Wipe the skillet clean. Place the tortilla in the pan over medium heat.
Spread the shredded Monterey Jack cheese over one half of the tortilla. Layer the cooked steak, peppers, and onions on top of the cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Remove from heat, sprinkle with fresh cilantro, and slice into wedges before serving.

Nutrition

Ingredients

Instructions

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