Name: Steak and pepper quesadillas
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, thinly sliced into strips; 1 whole wheat tortilla; 2 tbsp shredded part-skim low-moisture mozzarella cheese; 1/2 red bell pepper, thinly sliced; 1/3 cup yellow onion, thinly sliced; 8 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp cumin

Nutrition

Per serving

449 calories

Protein: 40g; 36% of calories
Carbs: 32g; 28% of calories
Fat: 18g; 36% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 0 min

Coat a skillet with cooking spray over medium high heat. Add the bell pepper and onion. Sauté for 5 minutes until softened and charred in spots. Remove the vegetables from the pan and set aside.
Wipe out the skillet and recoat with cooking spray over high heat. Season the steak strips with salt, black pepper, and cumin. Add the steak to the skillet in a single layer and cook for 2 minutes, flip, and cook for 1 minute more until browned. Done when browned and opaque, 145°F.
Place the tortilla on a flat surface. Sprinkle half the mozzarella over one half of the tortilla. Top with the cooked steak and sautéed vegetables, then the remaining mozzarella. Fold the tortilla in half. Place the quesadilla back in the skillet over medium heat. Toast for 2 minutes, flip, and toast for 2 minutes more until the cheese is melted.

Nutrition

Ingredients

Instructions

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