Name: Steak and cheese quesadillas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 1 flour Carb Balance tortilla wrap; 3 tbsp Monterey Jack cheese, shredded; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp garlic powder; 1 tsp cumin; 1/4 lime, cut into wedges

Nutrition

Per serving

457 calories

Protein: 48g; 37% of calories
Carbs: 25g; 19% of calories
Fat: 25g; 43% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Season the sliced steak with salt, black pepper, garlic powder, and cumin. Heat half the olive oil in a 12-inch nonstick skillet over high heat. Add the steak in a single layer and sear for 2 minutes, flip, and cook for 1 minute more until browned and 145°F. Remove steak from the skillet.
Wipe out the skillet and heat the remaining oil over medium heat. Place the tortilla in the skillet and sprinkle half the cheese over the whole tortilla. Top one half with the seared steak and a squeeze from a lime wedge. Sprinkle the remaining cheese over the steak and fold the tortilla in half. Cook for 2 minutes, flip carefully, and cook for 2 minutes more until the tortilla is golden and the cheese has melted.

Nutrition

Ingredients

Instructions

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