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Author:
Kevin Curry
5-Ingredient Cheesesteak & Avocado Quesadilla
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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:
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.
I used low-carb wheat tortillas so the majority of calories come from fats and protein.
5-Ingredient Cheesesteak & Avocado Quesadilla
Ingredients for 6 quesadillas
Substitution
Note
- 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
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Enjoy the quesadillas with fresh salsa, yogurt or Greek yogurt instead of sour cream or even low-calorie BBQ sauce.
5-Ingredient Cheesesteak & Avocado Quesadilla
Kevin Curry
INGREDIENTS
- 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)
INSTRUCTIONS
-
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.
-
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.
-
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.
-
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.
-
Enjoy the quesadillas with fresh salsa, yogurt or Greek yogurt instead of sour cream or even low-calorie BBQ sauce.
Nutrition per serving
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