Name: Steak quesadillas
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 3 tbsp Monterey Jack cheese, shredded; 1 flour Carb Balance tortilla wrap; 1 tsp canola oil; 1/4 tsp salt; 1/2 tsp black pepper; 2/3 cup cherry tomatoes, diced; 2 1/2 tbsp red onion, finely diced; 1/3 cup fresh cilantro, chopped; 1 tsp lime juice; 1 jalapeno, seeded and minced

Instructions

Prep 20 min · Cook 0 min

In a small bowl, combine the tomatoes, red onion, cilantro, jalapeno, and lime juice. Season with a pinch of the salt and toss to combine. Set aside.
Season the steak slices with the remaining salt and the black pepper. Heat half the oil in a 12-inch nonstick skillet over high heat. Add the steak in a single layer and sear without moving for 2 minutes. Toss and cook 1 minute more until browned. Remove steak from the pan. Done when browned and cooked through, 145°F.
Wipe out the skillet and return to medium heat with the remaining oil. Place the tortilla in the pan. Sprinkle the cheese over one half of the tortilla, then top the cheese with the cooked steak. Once the cheese begins to melt, fold the empty half of the tortilla over the steak.
Press down with a spatula and cook for 2 minutes per side until the tortilla is golden and crispy. Slide the quesadilla onto a board, let it rest 1 minute, and cut it into 3 wedges. Serve with the salsa spooned over or alongside.

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Ingredients

Instructions

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