These quesadillas make a hearty meal. To keep the marinade keto-friendly, we’re calling for coconut aminos or fish sauce instead of soy sauce. You can find either at most supermarkets.

Prep time: 20 min (plus marinating time) | Cook time: 15 min

5 tablespoons olive oil, divided
2 tablespoons coconut aminos OR fish sauce
1 tablespoon chipotle chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 onion, coarsely chopped
1 clove garlic
Juice of 1 lime
1 pound flank steak
Salt, to taste
1 (10-ounce) package frozen spinach, thawed and squeezed dry
4 La Tortilla Factory 4 Net Carb Whole Wheat Carb Cutting Tortillas
2 cups shredded Mexican blend cheese
1 tablespoon canola oil,
505 Southwestern Hatch Valley Green Chile Salsa Verde, for serving

In a blender or food processor, combine 3 tablespoons oil and next 7 ingredients (through lime juice). Puree until smooth. Scrape into a baking dish or heavy-duty zip-top bag large enough to hold the steak. Add steak, turning to coat. Cover or seal and refrigerate 8-24 hours.

Heat a well-seasoned cast-iron skillet over medium-high. Or preheat grill.

Remove steak from marinade; discard marinade. Pat steak dry and season with salt. Brush steak with 1 tablespoon oil. Cook 4-5 minutes per side or until desired degree of doneness. Transfer to a cutting board and let rest 5 minutes. Slice across the grain and chop into bite-size pieces.

Position rack in center of oven. Place a sheet pan on rack. Preheat oven to 250°F.

Heat a large ungreased skillet over medium-high. Lightly brush 1 tortilla with remaining 1 tablespoon oil. Place tortilla, oil side down, in skillet. Distribute about ½ cup cheese over entire surface of tortilla. Cook 1-2 minutes or until cheese is starting to melt. Add about 1/3 cup steak and ¼ cup spinach to half the tortilla. Use a spatula to fold other half of tortilla over filling. Cook 10 seconds on each side or until golden brown. Transfer to sheet pan in oven. Repeat with remaining oil, tortillas, steak and spinach. Serve with salsa verde.

Number of Servings: 4