Steak & pepper quesadillas
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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
1 medium, deseeded and sliced
Yellow pepper
1 medium, deseeded and sliced
Red onion
1 medium, sliced
Garlic
1 clove(s), finely chopped
Chilli flakes
½ teaspoon(s), level
Half fat Cheddar cheese
135 g
WW White Wraps
4 individual
Coriander, fresh
1 tablespoon(s), 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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