1
Set a nonstick skillet on high heat. Once hot, spray with olive oil and toss in bell peppers. Sear and cook the bell pepper slices until the outside is charred and they are crisp-tender (a bit softer), about 4 to 6 minutes. As the bell peppers cook, squeeze in lime juice to caramelize and soften them.
2
Toss in thinly cut flank steak and continue cooking together in the skillet. As the steak cooks with the bell peppers, sprinkle in garlic, sea salt & pepper. Cook for about 5 minutes or until your desired readiness.
3
To a low carb tortilla, spread 1/2 of small avocado on half of the tortilla. Add cheese and a serving of the steak mixture. Fold the quesadilla in half. Repeat.
4
Set a nonstick skillet on medium-high heat and once hot, spray with olive oil and add the quesadilla. Cook on each side for 1 – 2 minutes to melt the cheese and toast the outside of the tortilla. Repeat.
5
Enjoy the quesadillas with fresh salsa, yogurt or Greek yogurt instead of sour cream or even low-calorie BBQ sauce.
