1 pack La Tortilla Factory Low Carb Tortillas
1 red bell pepper
1 onion
1 10 oz pack thinly-sliced ribeye steak
1-2 cups shredded provolone cheese (or low-fat mozzarella cheese for a healthier twist!)
1 cup sour cream
¼ cup hot sauce
1 teaspoon garlic powder
1 teaspoon all-purpose seasoning
Salt + pepper to taste
Avocado oil


Start by prepping your veggies. Dice onion and bell pepper into bite sized pieces. In a pan add 1-2 TB avocado oil.

Over medium heat, add in onions and peppers with all-purpose seasoning and garlic powder. Cook about 6-8 minutes. Remove from the pan and set aside.

Add an additional 1-2 TB oil to the same pan and add in the sliced ribeye. Season with salt and pepper and begin to break the meat into smaller pieces. (You can use two forks to separate the thin layers.) Cook for about 5-7 minutes until the meat is browned.

Remove meat and set aside. Wipe any remaining ingredients from the pan and heat another TB of oil over medium heat. While oil heats up, assemble the quesadilla.

Add a sprinkle of cheese to the bottom tortilla, then meat, onions and peppers, and more cheese. Place in the pan and then top with another tortilla. Press down with a spatula and cook about 2-3 min per side until golden brown.

Remove and repeat as many times as you like to make your quesadillas. Serve with a side of spicy sour cream. To make: combine 1 cup sour cream and ¼ cup hot sauce, depending on how flavorful you like it, and mix well. Garnish with cilantro if desired and serve.