Low Sodium Steak and Cheese Quesadilla
Elevate your quesadilla game with this flavorful and heart-healthy take on the classic steak and cheese favorite! This Low Sodium Steak and Cheese Quesadilla features tender strips of seasoned flank steak, perfectly sautéed bell peppers and onions, and a melty blend of low-sodium cheddar and mozzarella cheeses, all folded into a golden-brown whole wheat tortilla. With bold flavors from smoked paprika, garlic powder, and onion powder, this recipe avoids high sodium seasonings while delivering deliciously robust taste. Ready in just 30 minutes, this easy-to-make meal is perfect for a quick lunch or weeknight dinner. Garnish with fresh cilantro for an extra burst of flavor, and serve with your favorite low-sodium salsa or guacamole for a fully satisfying dish!
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Recipe Information
Ingredients
- 0.5 pound Flank steak
- 1 teaspoon Garlic powder (unsalted)
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.75 cup Shredded low-sodium cheddar cheese
- 0.5 cup Low-sodium mozzarella cheese (shredded)
- 4 pieces Whole wheat tortillas (8-inch)
- 0.5 cup Red bell pepper (thinly sliced)
- 0.5 cup Yellow onion (thinly sliced)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Trim any excess fat from the flank steak and slice it into thin strips against the grain.
In a small bowl, combine garlic powder, onion powder, smoked paprika, and black pepper to create a low-sodium seasoning mix.
Rub the seasoning mixture onto the steak strips, ensuring they're evenly coated.
Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned steak strips and cook for 3-4 minutes per side or until cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add sliced red bell pepper and yellow onion. Sauté for 4-5 minutes until softened and slightly caramelized. Remove from heat and set aside.
Lay a tortilla flat on a clean surface. Sprinkle half of the shredded cheddar and mozzarella cheeses evenly over one half of the tortilla.
Top the cheese layer with half of the cooked steak strips, sautéed vegetables, and a sprinkle of fresh cilantro, if using.
Fold the tortilla in half to form a half-moon shape.
Preheat a clean skillet or griddle over medium heat. 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 has melted.
Repeat with the remaining tortilla and ingredients to make the second quesadilla.
Remove from heat, slice each quesadilla into wedges, and serve warm. Enjoy your flavorful low-sodium steak and cheese quesadilla!
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 11.1 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1224 mg | 94% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1549 mg | 33% | |
*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.
