Name: Steak quesadillas with peppers
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz sirloin steak, thinly sliced against the grain; 1/2 red bell pepper, thinly sliced; 1/4 medium yellow onion, thinly sliced; 1 tsp avocado oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp cumin; 3/4 tsp lime juice; 1 8-inch whole wheat tortilla; 3 tbsp reduced-fat Mexican blend cheese; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 0 min

Heat the avocado oil in the skillet over medium-high heat. Add the bell pepper and onion with a small pinch of the salt. Sauté until softened and slightly charred, about 5 minutes. Remove the vegetables from the pan and set aside.
Season the sliced steak with the remaining salt, black pepper, and cumin. In the same skillet over high heat, sear the steak in a single layer until browned, about 3 minutes. Return the vegetables to the pan, stir in the lime juice, and remove from the heat. Done when cooked through, 145°F.
Wipe out the skillet and coat with cooking spray over medium heat. Place the tortilla in the pan. Sprinkle half the cheese over the whole surface. Top one half with the steak and pepper mixture, then sprinkle the remaining cheese over the filling. Fold the tortilla in half over the filling.
Cook the quesadilla until the bottom is golden brown, about 2 minutes. Lightly coat the top of the tortilla with cooking spray, carefully flip, and cook the other side until the cheese is completely melted and the tortilla is crisp, about 2 minutes more. Done when cheese is melted.

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Ingredients

Instructions

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