Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Steak & pepper quesadillas by WW

Steak & pepper quesadillas

7
7
7
SmartPoints® value per serving
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

WW White Wraps

4 individual

WW Reduced Fat Grated Mature Cheese

135 g

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.

You might like

You might like