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5-Ingredient Cheesesteak & Avocado Quesadilla

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 393
Protein 30g
Fat 22g
Carbs 20g
Total Time 15 minutes

If you’ve got some buddies coming over to watch sports or just need a weekend “treat” for a party or brunch, most definitely try my cheesesteak and avocado quesadillas.

To make this meal calorie-conscious without compromising on flavor, I made a few swaps:

  1. I used less cheese (about 1/4 cup) by substituting in some fresh avocado.  It makes the quesadilla rich and creamy like the cheesy ones we like but with heart-healthy fats instead.
  2. I used low-carb wheat tortillas so the majority of calories come from fats and protein.

 

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5-Ingredient Cheesesteak & Avocado Quesadilla

Ingredients

cheesesteak quesadillas

Ingredients for 6 quesadillas

  • spray olive oil
  • 2 medium bell peppers, sliced (I used one red and one green)
  • juice from 1/2 lime
  • 1 lb lean flank steak, thinly sliced
  •  1 teaspoon garlic powder
  • pinch of sea salt & pepper
  • 3 small (~330g) ripe avocados
  • 6 low-carb wheat tortillas
  • 1 1/2 cup shredded cheese (I used Monterrey jack and cheddar blend)
Steps
  1. Set a nonstick skillet on high heat.  Once hot, spray with olive oil and toss in bell peppers.  Sear and cook the bell pepper slices until the outside is charred and they are crisp-tender (a bit softer), about 4 to 6 minutes.  As the bell peppers cook, squeeze in lime juice to caramelize and soften them.
  2. Toss in thinly cut flank steak and continue cooking together in the skillet.  As the steak cooks with the bell peppers, sprinkle in garlic, sea salt & pepper. Cook for about 5 minutes or until your desired readiness.
  3. To a low carb tortilla, spread 1/2 of small avocado on half of the tortilla. Add cheese and a serving of the steak mixture.  Fold the quesadilla in half.  Repeat.
  4. Set a nonstick skillet on medium-high heat and once hot, spray with olive oil and add the quesadilla.  Cook on each side for 1 – 2 minutes to melt the cheese and toast the outside of the tortilla.  Repeat.
  5. Enjoy the quesadillas with fresh salsa, yogurt or Greek yogurt instead of sour cream or even low-calorie BBQ sauce.

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Calories
393
Protein
30g
Fat
22g
Carbs
20g
Sodium
Fiber
10g
Sugar
3g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.