Spice up your game-day appetizer or lunch with tequila-lime steak, sautéed veggies, and pepper jack cheese. Serve with fresh salsa and score extra points with your guests.

Prep time: 15 minutes | Cook time: 45 minutes


2 tablespoons tequila lime seasoning (available at most grocery stores in spice aisle)
10 ounces flat iron steak
1 tablespoon Canola oil, plus more for brushing
1 small yellow onion, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
salt and pepper to taste
1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size
1-3/4 cups grated low-fat pepper Jack cheese, divided
1-2 tablespoons minced jalapeno
Garnish idea: fresh salsa


Preheat grill.

Rub tequila lime seasoning on steak and brush with oil. Grill steak 5 minutes on each side or until desired degree of doneness. Let meat rest 5 minutes.

While steak rests, heat a large nonstick pan over medium-high heat. Add 1 tablespoon oil to pan. Add onion and bell peppers; sauté 5 minutes or until tender. Season with salt and pepper.

Thinly slice steak across the grain. Lay 5 tortillas on a flat work surface. Divide 1-1/2 cups cheese evenly among tortillas. Divide steak and jalapeno among tortillas. Top evenly with onion and bell pepper mixture and remaining 1/4 cup cheese. Top with remaining tortillas.

Heat a large nonstick pan over medium-high heat. Place 1 quesadilla in pan and cook 3 minutes per side or until golden brown. Repeat with remaining quesadillas. Keep cooked quesadillas warm in a 200F oven.

Number of Servings: 10

Per Serving
Calories: 190 | Total fat: 11 grams | Total carbohydrates: 13 grams | Dietary fiber: 8 grams | Protein: 16 grams