Name: Steak and cheese quesadilla
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz beef top sirloin steak, thinly sliced against the grain; 1 flour Carb Balance tortilla wrap; 2 1/2 tbsp pepper jack cheese, shredded; 1.5 oz red bell pepper, thinly sliced; 1/4 medium yellow onion, thinly sliced; 4 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

456 calories

Protein: 54g; 42% of calories
Carbs: 26g; 20% of calories
Fat: 21g; 37% of calories

Ingredients

8 items

7 oz beef top sirloin steak, thinly sliced against the grain
1 flour Carb Balance tortilla wrap
2 1/2 tbsp pepper jack cheese, shredded
1½ oz red bell pepper, thinly sliced
1/4 medium yellow onion, thinly sliced
4 olive oil cooking sprays
1/4 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 0 min

Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the onion and bell pepper. Sauté until softened and slightly charred, about 4 minutes. Remove the vegetables from the skillet and set aside.
Return the skillet to high heat and coat again with cooking spray. Season the sliced steak with salt and black pepper. Add the steak to the skillet in a single layer and sear without moving for 1 minute. Toss and cook for 1 more minute until browned and just cooked through. Done when browned and just cooked through, 145°F.
Wipe out the skillet and return to medium heat. Place the tortilla in the pan. Sprinkle half the cheese on one half of the tortilla, then top with the steak and vegetables followed by the remaining cheese. Fold the tortilla over the filling. Cook for 2 minutes per side until the tortilla is golden and the cheese has melted. Done when cheese is melted.

Nutrition

Ingredients

Instructions

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