Steak and Cheese Quesadilla

Steak and Cheese quesadilla

Sliced thin ribeye or steak of your choice into small strips.

Season with fajita seasoning and avocado or olive oil.  Mix in a Ziploc bag and let marinade for 30 minutes or longer. Don’t be shy with the oil, that will help you mix the seasoning to create the marinade.

Fajita seasoning (use as much or as little as you would like, depending on the amount of steak that you have. Any seasoning left, put in an airtight container to use later)

1 TBS chili powder

1 TBS cumin powder

1 TBS oregano

1 TBS paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp cayenne pepper

1/2 tsp pepper

Prepare skillet with a half a tablespoon or more of avocado roll and cook your steak to your liking. I personally like medium rare.  If you would like to add sliced onions or peppers, you can do that but we are keeping ours super simple.

Remove steak, wash and add a splash of avocado roll back to the skillet.

Add your low carb tortilla and add a Mexican cheese blend and some slices of your steak to one side of the shell.

Let the tortilla begin to warm and close up the tortilla making quesadilla.  Flip it every couple of minutes until the cheese is melted and tortilla begins to brown on both sides.