Low Fat Steak and Cheese Quesadilla
Satisfy your cravings without the guilt with this Low Fat Steak and Cheese Quesadilla! Packed with tender, seasoned lean steak, gooey reduced-fat cheese, and sandwiched between wholesome whole wheat tortillas, this recipe is a lighter twist on a classic comfort food favorite. A blend of garlic, chili, and onion powders adds a burst of bold flavor to the perfectly seared steak, while an optional layer of fresh spinach sneaks in some greens for extra nutrition. With only 15 minutes of prep and a quick cook time, these quesadillas are not only delicious but also perfect for busy weeknights. Serve them piping hot with your favorite salsa or a dollop of Greek yogurt for a satisfying and healthy meal that doesn't compromise on taste. Perfect for steak lovers seeking a low-fat, high-flavor option!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Lean steak (such as sirloin or flank steak)
- 3 ounces Low-fat shredded cheese (such as reduced-fat cheddar or mozzarella)
- 2 large Whole wheat tortilla
- 1 teaspoon Olive oil cooking spray
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Fresh spinach (optional, for added vegetables)
Instructions
Trim any visible fat from the steak and season both sides with garlic powder, chili powder, onion powder, salt, and black pepper.
Preheat a non-stick skillet or grill pan over medium-high heat and lightly coat it with olive oil cooking spray.
Cook the steak for 3-4 minutes per side or until it reaches your desired doneness. Remove from the pan and let it rest for 5 minutes before slicing it thinly against the grain.
Lay one tortilla flat on a clean surface. Evenly distribute half of the shredded low-fat cheese on one-half of the tortilla.
Layer the sliced steak over the cheese. If using, add fresh spinach leaves on top of the steak for extra nutrition.
Sprinkle the remaining shredded cheese over the steak and fold the tortilla in half to create a semicircle.
Reheat the skillet over medium-low heat and lightly coat it with a bit more olive oil cooking spray.
Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat with the second tortilla and remaining ingredients.
Remove the quesadillas from the skillet and let them cool for 1-2 minutes. Cut each quesadilla into wedges and serve immediately.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 2.7 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 944 mg | 73% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
