5-Ingredient Cheesesteak & Avocado quesadilla

Name: 5-Ingredient Cheesesteak & Avocado quesadilla
Yield: 1 serving
Cuisine: American
Ingredients: 1 (62 g) Low-carb whole grain tortilla; 100 g lean flank steak or chicken breasts; 70 g avocado; 150 g bell pepper (sliced, i used green/yellow/red); 30-40 g cheddar(grated); Lime juice; Salt and pepper; 15 ml olive oil; 5 g butter

Lyudmil Stoev @cook_14471081

Bulgaria

Easy to make, calorie-conscious version that uses less cheese by substituting it with fresh creamy avocado

Lyudmil Stoev @cook_14471081

Bulgaria

Easy to make, calorie-conscious version that uses less cheese by substituting it with fresh creamy avocado

Saved

Ingredients

1 serving

1 (62 g)Low-carb whole grain tortilla
100 glean flank steak or chicken breasts
70 gavocado
150 gbell pepper (sliced, i used green/yellow/red)
30-40 gcheddar(grated)
Seasonings
Lime juice
Salt and pepper
15 mlolive oil
5 gbutter

Saved

Steps

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