Low Sodium Steak Quesadilla
Savor bold, Tex-Mex-inspired flavors with this Low Sodium Steak Quesadilla recipe, a healthier twist on a classic favorite! Featuring tender, perfectly seasoned flank steak rubbed with low sodium taco seasoning, and a vibrant mix of sautéed bell peppers and onions, this dish is packed with mouthwatering goodness while being heart-friendly. A layer of reduced-sodium shredded cheddar cheese melts to perfection inside whole wheat tortillas, creating a satisfying blend of textures and rich flavors without the high sodium content. Finished with a sprinkle of fresh cilantro and a hint of lime juice, these quesadillas strike the perfect balance of zest and smokiness. Serve them with no salt added salsa or creamy unsalted Greek yogurt for dipping, making this meal an irresistible, low-sodium option for busy weeknights or casual gatherings. Ready in just 35 minutes, this recipe is proof that healthy eating doesn’t compromise on flavor!
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Ingredients
- 0.5 lb Flank steak
- 1 tbsp Low sodium taco seasoning
- 2 tsp Olive oil
- 4 units Whole wheat tortillas (low sodium)
- 1 cup Shredded reduced-sodium cheddar cheese
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Yellow onion, thinly sliced
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Lime juice
- 0.5 cup No salt added salsa (optional, for serving)
- 0.25 cup Plain Greek yogurt (unsalted, as a sour cream substitute, optional)
Directions
Step 1
Preheat a skillet or grill pan over medium-high heat.
Step 2
Rub the flank steak evenly with the low sodium taco seasoning.
Step 3
Drizzle 1 teaspoon of olive oil onto the skillet. Add the seasoned flank steak and cook for about 4-5 minutes per side, or until it reaches your desired doneness (internal temperature of 135°F for medium rare or 145°F for medium). Remove the steak from the pan and let it rest for 5 minutes before slicing it thinly against the grain.
Step 4
In the same skillet, add the remaining 1 teaspoon of olive oil. Sauté the bell peppers and onion for 4-5 minutes, or until tender but slightly crisp. Remove them from the skillet and set aside.
Step 5
Lay out the tortillas on a flat surface. On one half of each tortilla, layer 2 tablespoons of shredded reduced-sodium cheddar cheese, a portion of thinly sliced steak, sautéed vegetables, and a sprinkle of fresh cilantro. Drizzle a small amount of lime juice over the filling, then fold the tortilla in half to encase the filling.
Step 6
Wipe down the skillet and heat it over medium heat. Place one quesadilla into the skillet and cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.
Step 7
Cut each quesadilla into halves or quarters and serve immediately. Optionally, serve with no salt added salsa and plain Greek yogurt for dipping.
Nutrition Facts
| Serving size | (1123.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1770.1 |
| Total Fat 97.5g | 0% |
| Saturated Fat 34.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 288.4mg | 0% |
| Sodium 1441.4mg | 0% |
| Total Carbohydrate 114.7g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 24.0g | |
| Protein 118.4g | 0% |
| Vitamin D 33.1IU | 0% |
| Calcium 1122.5mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2199.4mg | 0% |
Source of Calories