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Photo of Steak & pepper quesadillas by WW

Steak & pepper quesadillas

9
Point(s)
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
These Mexican toasted wraps make great family dinners.

Ingredients

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

Garlic

1 clove(s), finely chopped

Chilli flakes

½ teaspoons, level

Half Fat Cheddar Cheese

135 g

WW White Wraps

4 individual

Coriander, fresh

1 tablespoons, small handful

Instructions

  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.

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