Leftover Steak and Spinach Quesadilla with Provolone
by rotts4me
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INGREDIENTS
- 1 tsp extra virgin olive oil
- 2 oz leftover flank steak ; or whatever you've got on hand
- big handful spinach
- 1 6" whole grain tortilla
- 1 slice part-skim provolone cheese
INSTRUCTIONS
Heat oil in a 12 inch skillet. Add steak and heat until just heated through. Toss in the spinach and cook until wilted. Remove steak and spinach from the pan. Place one tortilla in the pan and heat through. Flip the tortilla and place half a slice of cheese on one half of the tortilla.
Layer the steak and the spinach over the cheese and then place another half slice of cheese on top. Fold the tortilla onto itself to create a half moon. Place a tea kettle or another heavy pot on top of the tortilla to press it down for about 30 seconds. Flip the quesadilla and do the same thing on the other side.
Remove quesadilla from the pan and allow to cool bait before slicing in half. Enjoy with some plain Greek yogurt and spicy garlic sauce.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (59g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 19 | ||
| Calories from Fat: 19 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.1g | 3 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 19
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