Steak Quesadillas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Not your average cheese-and-tortilla situation.
Ingredients
- 1 1/2 lb. flank steak
- kosher salt
- Freshly ground black pepper
- 2 c. Cheddar
- 2 c. Monterey Jack
- 2 avocados
- 1 lime
- 2 c. Pico de gallo salsa
- 8 flour tortillas
Instructions
- Preheat grill and oven to 375 degrees F. Meanwhile, pat dry steak and generously season with salt and pepper. In a small bowl mix together cheddar and Monterey Jack cheese. Set aside.
- Cut both avocados in half, remove pits and scoop out all halves from the skin using a large spoon; discard skin. Slice one avocado in to 1/4" slices. Drizzle with fresh lime juice and cover in plastic wrap. Set aside. Chop remaining avocado and mix with pico de gallo. Set aside.
- Add steak to the grill and cook 5 to 6 minutes on each side for medium doneness. Transfer steak to a plate and cover loosely with foil; let it rest for 5 minutes. Cut into thin slices cut on a diagonal.
- Prepare 2 rimmed sheet pans with parchment paper. Place tortillas in pan and add 1/2 cup of cheese mixture. Layer slices of avocado and steak. Cover with 1/2 cup of cheese and place tortilla on top. Repeat for remaining quesadillas. Bake until cheese is melted, about 10 minutes.
- Cut quesadillas into wedges and serve with pico de gallo avocado salsa
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