5-Ingredient Cheesesteak & Avocado quesadilla
Easy to make, calorie-conscious version that uses less cheese by substituting it with fresh creamy avocado
5-Ingredient Cheesesteak & Avocado quesadilla
Easy to make, calorie-conscious version that uses less cheese by substituting it with fresh creamy avocado
Cooking Instructions
- 1
Set a nonstick skillet to high heat. Once hot add olive oil and bell peppers. Sear and cook until the outside is charred and the bell peppers are crisp-tender, around 4-6 minutes. As they cook, squeeze in some lime juice to caramelize and soften them.
- 2
Toss in thinly cut flank steak(or chicken breasts whichever you used) and continue cooking together in the skillet. As they cook sprinkle in some salt and pepper. Cook for 5-7 minutes or until your desired readiness.
- 3
To a low-carb tortilla, spread half of avocado(70g) on half of the tortilla. Add cheese and the steak mixture. Fold the quesadilla in half.
- 4
Set a nonstick skillet to medium-high heat and once hot add butter then toss in the quesadilla. Cook for 1-2 minutes on each side to melt the cheese and toast the outside of the tortilla.
- 5
Enjoy the quesadilla with some salsa or low-calorie BBQ sauce
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