Name: Steak and cheese quesadillas
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 2 tbsp Monterey Jack cheese, shredded; 1 flour Carb Balance tortilla wraps; 1/2 red bell pepper, thinly sliced; 1/3 cup yellow onion, thinly sliced; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp salsa; 1 tsp lime juice

Instructions

Prep 20 min · Cook 0 min

Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the bell pepper and onion with half the salt. Cook until softened and slightly charred, about 5 minutes. Remove from the skillet and set aside.
Wipe out the skillet and heat the remaining oil over high heat. Season the steak with the remaining salt and the black pepper. Add the steak to the pan in a single layer and cook without moving for 2 minutes to develop a crust. Flip and cook for 1 minute more. Transfer the steak to a plate. Done when flakes easily, 145°F.
Reduce the heat to medium and let the skillet cool for 30 seconds. Place the tortilla in the skillet. Sprinkle half the cheese on one half of the tortilla. Top with the steak and sautéed vegetables, then the remaining cheese. Fold the tortilla over the filling. Cook until the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden and the cheese is melted, 2 minutes more.
Transfer the quesadilla to a cutting board and cut into wedges. Drizzle with lime juice and serve with the salsa for dipping.

Nutrition

Ingredients

Instructions

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