Photo of Steak & pepper quesadillas by WW

Steak & pepper quesadillas

SmartPoints® value per serving
Total Time
45 min
15 min
30 min
These Mexican toasted wraps make great family dinners.


Calorie controlled cooking spray

12 spray(s)

Beef rump steak, lean, raw

400 g

Red pepper(s)

1 medium, deseeded and sliced

Yellow Pepper

1 medium, deseeded and sliced

Red onion(s)

1 medium, sliced


1 clove(s), finely chopped

Chilli flakes

½ teaspoons, level

WW White Wraps

4 individual

WW Reduced Fat Grated Mature Cheese

135 g

Coriander, fresh

1 tablespoons, small handful


  1. Mist a frying pan with the cooking spray and put over a medium-high heat. Add the steak and cook for 2 minutes on each side, or until done to your liking. Transfer to a plate to rest for 10 minutes.
  2. Mist the pan again with cooking spray. Add the pepper to the pan, along with the onion. Cook for 6-8 minutes or until tender. Add the garlic and chilli flakes and cook for 1 minute. Cut the steak into strips and mix it with the peppers and onion.
  3. Grate the cheese and scatter half of it over the 2 wraps. Top with the steak and veg, then sprinkle over the remaining cheese and the coriander leaves. Top with 2 more wraps, pressing down gently. Mist the pan with cooking spray and put over a medium-high heat. Cook the quesadillas one at a time for 3-4 minutes. Mist the top with more cooking spray, then flip over and cook for 3-4 minutes on the other side until golden. Quarter and serve.