Ingredients:
- 1 tablespoon extra virgin olive oil
- 1/2 red onion, chopped
- 1/2 green bell pepper, chopped
- 1 pound skirt steak or flank steak, diced into bite size pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 8 6-inch LC Whole Wheat Tortilla Shells
- 1 cup shredded Mexican blend cheese (or more if you like it extra cheesy!)
Method:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the diced steak and seasonings to the hot skillet and toss to fully coat the steak.
- Add the onion and green bell pepper to the skillet.
- Cook until the steak is nicely browned and the vegetables are softened. Transfer to a plate or cutting board and wipe out your pan.
- Add a little more olive oil to the pan and place one LC Tortilla Shell in the center. Top the tortilla with ¼ of the steak mixture and ¼ of the shredded cheese then place a second tortilla on top and gently press it down with a spatula.
- Cook until the tortillas have browned and the cheese is melted inside (about 3-4 minutes per side). Repeat this same process with each quesadilla.
- Slice each quesadilla into wedges and serve with your favorite low carb toppings.
- Enjoy!
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.