Sprinkle 2 teaspoons of fajita seasoning to ribeye and set aside
In a large skillet, heat 1 teaspoon avocado oil over high heat. Add onions and bell peppers and saute for 3 minutes, tossing occasionally. Reduce heat to medium and add 1 teaspoon of fajita seasoning. Saute for 6 minutes, until bell peppers are tender-crisp. Remove onions and peppers and set aside
Add remaining 1 teaspoon avocado oil to skillet. Add ribeye and cook for 4 minutes until seared on all sides. Return peppers and onions to skillet, toss to combine and remove skillet from heat.
Spray another large skillet lightly with cooking spray. Lay one tortilla in skillet; top steak and pepper mixture, and then sprinkle cheese on top. Cover with another tortilla. Take a flat pot cover and press down lightly on tortilla. Turn heat to medium and cook for 3 minutes per side, until tortillas are golden brown
Remove quesadillas from skillet and place on a flat surface. Use a pizza cutter to cut quesadillas into pieces. Serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (373g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 125 (61%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 2713.5mg||94 %|
|Potassium 753.1mg||20 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 12.4g|
|Protein 5.3g||8 %|
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.
Calories per serving: 206
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