Author:
Kevin Curry
Healthy Bulgogi Quesadilla Recipe
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Move on over, there’s a new beef quesadilla recipe in town! This delicious bulgogi quesadilla creates a scrumptious cultural fusion between the east and the west. Bulgogi is a traditional Korean shaved beef recipe, sweet and savory, while quesadillas, cheesy and hearty, are a distinctly Mexican recipe. Click on our video or read on below to learn how to make this quick and easy dish.
Quesadillas are often made with pieces of seasoned and grilled chicken or steak, placed with cheese between two pieces of flour tortillas, and grilled until the center has melted to perfection. It is often served with guacamole, pico de gallo, or salsa and sour cream. There are so many different types of quesadilla fillings. This time, we’re using juicy pieces of thinly sliced flank steak that has been sitting in a Korean style marinade, a mix of beans, carrots, diced green peppers, whole wheat tortillas, and low-fat Monterey Jack cheese (or cheddar cheese) to make a flavorful but healthy version of a game-day favorite. It’s important to allow the beef to marinate for at least one hour to tenderize and help the flavors penetrate the meat.
If you were looking to cut down on red meat, you can sub out beef for cubed or shredded chicken for an easy chicken quesadilla. The flavors work well with both white and dark meat. For those who like the heat, adding diced jalapenos will make this quesadilla extra special. They reheat very well, so it’s easy to make a couple for an easy weeknight meal or a quick brown bag lunch. Those who are watching their carb intake will be happy to know that the low-carb whole wheat tortillas won’t break their diet.
Make sure you use medium-high heat, and if you are lucky enough to own a cast iron pan, use it as it will help the quesadilla to cook evenly.
We hope you enjoyed this recipe and will try it out next time you have a hankering for guilt-free Tex-Mex. Leave a comment to let us know how you liked it!
Here’s a quick and an easy fusion recipe combining two amazing cuisines – Korean (bulgogi) and “Tex-Mex” (quesadilla), which is a Texan twist on Mexican food.
Healthy Bulgogi Quesadilla Recipe
Ingredients
Substitution
Note
Ingredients for 6 quesadillas:
- 1lb lean flank steak, raw
- Sauce:
- 6 tablespoons low sodium soy sauce
- 1 1/2 tablespoon sesame seeds
- 1 tablespoon minced garlic
- 1g Stevia in the raw (or 2 tablespoons coconut sugar or 1 tablespoon honey)
- black pepper to taste
- 1 1/2 tablespoon sesame oil
- Quesadillas:
- 6 low-carb whole wheat tortillas
- 12 tablespoons shredded cabbage (2 tablespoons per quesadilla)
- 6 tablespoons carrot sticks (1 tablespoon per quesadilla)
- 6 tablespoons diced bell pepper (1 tablespoon per quesadilla)
- 1 1/2 cup reduced fat Monterey Jack (1/4 cup per quesadilla)
- 6 tablespoons black beans, drained (1 tablespoon per quesadilla)
Steps
Step 1
Slice flank steak into very thin pieces, about the thickness of two coins.
Step 2
In a large bowl, mix together the ingredients for the sauce. Add the steak and fold it into the marinade. Cover and marinate the steak in the fridge for at least 1 hour or overnight.
Step 3
Spray a nonstick skillet with cooking spray and set on high heat. Add the steak and sear and cook until your desired readiness, about 6 to 8 minutes. Once it is finished cooking, allow the steak to slightly cool, then chop it into pieces.
Step 4
To one side of a low carb whole wheat tortilla add half of the cheese, portion of steak and then the rest of the ingredients. Fold the empty side over to create a semi-circle.
Step 5
Set a nonstick skillet on medium heat and spray with cooking spray. Once the skillet is hot, add the quesadilla. Cook for about 3 minutes per side or until the cheese has melted and the outside edges are brown and crispy.
Approximate macros for 1 of 6 quesadillas
Healthy Bulgogi Quesadilla Recipe
Kevin Curry
Ingredients for 6 quesadillas:
- 1lb lean flank steak, raw
- Sauce:
- 6 tablespoons low sodium soy sauce
- 1 1/2 tablespoon sesame seeds
- 1 tablespoon minced garlic
- 1g Stevia in the raw (or 2 tablespoons coconut sugar or 1 tablespoon honey)
- black pepper to taste
- 1 1/2 tablespoon sesame oil
- Quesadillas:
- 6 low-carb whole wheat tortillas
- 12 tablespoons shredded cabbage (2 tablespoons per quesadilla)
- 6 tablespoons carrot sticks (1 tablespoon per quesadilla)
- 6 tablespoons diced bell pepper (1 tablespoon per quesadilla)
- 1 1/2 cup reduced fat Monterey Jack (1/4 cup per quesadilla)
- 6 tablespoons black beans, drained (1 tablespoon per quesadilla)
-
Slice flank steak into very thin pieces, about the thickness of two coins.
-
In a large bowl, mix together the ingredients for the sauce. Add the steak and fold it into the marinade. Cover and marinate the steak in the fridge for at least 1 hour or overnight.
-
Spray a nonstick skillet with cooking spray and set on high heat. Add the steak and sear and cook until your desired readiness, about 6 to 8 minutes. Once it is finished cooking, allow the steak to slightly cool, then chop it into pieces.
-
To one side of a low carb whole wheat tortilla add half of the cheese, portion of steak and then the rest of the ingredients. Fold the empty side over to create a semi-circle.
-
Set a nonstick skillet on medium heat and spray with cooking spray. Once the skillet is hot, add the quesadilla. Cook for about 3 minutes per side or until the cheese has melted and the outside edges are brown and crispy.
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!