Low Sodium Steak Quesadilla
Take your quesadilla game to a healthier, flavorful level with this Low Sodium Steak Quesadilla recipe! This easy-to-make dish features tender, perfectly seasoned flank steak, vibrant sautéed bell peppers and onions, gooey reduced-sodium cheddar cheese, and a splash of zesty lime juice, all encased in warm whole wheat tortillas. Designed for health-conscious food lovers, this recipe utilizes low sodium taco seasoning and unsalted ingredients without compromising on taste. With just 15 minutes of prep time and a quick cook, it’s the ultimate balanced meal for busy weeknights. Serve these crispy quesadillas with no salt added salsa and plain Greek yogurt for a guilt-free burst of flavor. Perfect for dinner, lunch, or game-day appetizers, this recipe delivers big on taste without the salt.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 lb Flank steak
- 1 tbsp Low sodium taco seasoning
- 2 tsp Olive oil
- 4 units Whole wheat tortillas (low sodium)
- 1 cup Shredded reduced-sodium cheddar cheese
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Yellow onion, thinly sliced
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Lime juice
- 0.5 cup No salt added salsa (optional, for serving)
- 0.25 cup Plain Greek yogurt (unsalted, as a sour cream substitute, optional)
Instructions
Preheat a skillet or grill pan over medium-high heat.
Rub the flank steak evenly with the low sodium taco seasoning.
Drizzle 1 teaspoon of olive oil onto the skillet. Add the seasoned flank steak and cook for about 4-5 minutes per side, or until it reaches your desired doneness (internal temperature of 135°F for medium rare or 145°F for medium). Remove the steak from the pan and let it rest for 5 minutes before slicing it thinly against the grain.
In the same skillet, add the remaining 1 teaspoon of olive oil. Sauté the bell peppers and onion for 4-5 minutes, or until tender but slightly crisp. Remove them from the skillet and set aside.
Lay out the tortillas on a flat surface. On one half of each tortilla, layer 2 tablespoons of shredded reduced-sodium cheddar cheese, a portion of thinly sliced steak, sautéed vegetables, and a sprinkle of fresh cilantro. Drizzle a small amount of lime juice over the filling, then fold the tortilla in half to encase the filling.
Wipe down the skillet and heat it over medium heat. Place one quesadilla into the skillet and cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.
Cut each quesadilla into halves or quarters and serve immediately. Optionally, serve with no salt added salsa and plain Greek yogurt for dipping.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 24.0 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1122 mg | 86% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2199 mg | 47% | |
*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.
