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The ingredients needed to make 5-Ingredient Cheesesteak & Avocado quesadilla:
- Provide 1 (62 g) Low-carb whole grain tortilla
- Use 100 g lean flank steak or chicken breasts
- Use 70 g avocado
- Prepare 150 g bell pepper (sliced, i used green/yellow/red)
- Provide 30-40 g cheddar(grated)
- Take Seasonings
- Provide Lime juice
- Provide Salt and pepper
- Take 15 ml olive oil
- You need 5 g butter
Instructions to make 5-Ingredient Cheesesteak & Avocado quesadilla:
- 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.
- 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.
- 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.
- 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.
- Enjoy the quesadilla with some salsa or low-calorie BBQ sauce
Easy to make, calorie-conscious version that uses less cheese by substituting it with fresh creamy avocado. Heat a large cast-iron skillet over medium-high heat. Slice the steak into thin strips and season with garlic, salt, and pepper. Add two tablespoons of the butter to the hot Instant Pot. Garnish with chives." The cheese: Provolone (and, again, cream cheese.
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