CARNE ASADA QUESADILLAS

Ingredients

INGREDIENTS

• 40oz Lean Steak (Top Round or Skirt) (1135g) • 1 Large White Onion (~400g) • 6 Garlic Cloves (~25g) • Cilantro (50g) • 1 Can Chipotle Peppers (7oz) (200g) • 0.5 Cup Lime Juice (120g) • 0.5 Cup Orange Juice (120g) • 1 Tbsp Chili Powder (7g) • 1 Tbsp Cumin (7g) • 1 Tbsp Oregano (7g) • 1 Tbsp Black Pepper (7g) • 3 Tbsps Honey (Optional) (60g) • 10 Cups Fat Free Mozzarella (1120g) • 10 Low Calorie Tortillas (10-inch Carb Counter)

Directions

DIRECTIONS

1. To a blender, add 3/4 of a large diced onion (save the rest for later), 6 garlic cloves, a handful of cilantro, 1 can chipotle peppers (2 cans if you like it extra hot), 0.5 Cup lime juice, and 0.5 Cup orange juice. Season with chili powder, cumin, oregano, black pepper, and some optional honey if you want to add some sweetness. Blend until completely smooth.

2. Take out your lean steak and pound it until it's flat and even all the way through.

3. Put all the steak into a plastic bag and add the marinade made in Step 1.

4. Seal the bag and let it sit in the fridge for at least 30 minutes (overnight if you really want to enhance the flavors).

5. After marinading, take the steak out and cook on a pan on high heat until it's proper internal temperature.

6. Once done, let the steak cool. Dice it up into small pieces.

7. Assemble the quesadilla by spreading out 1 Cup of cheese, 1/10 of the steak, some diced onions, and cilantro onto a low calorie tortilla and then folding it over. Repeat 9 more times to make a total of 10 quesadillas.

8. Toast the quesadillas in a pan on both sides until golden brown, wrap in aluminum foil and freeze for up to 3 months (go to page 4 for reheating instructions).

Notes

400 Calories | 67g Protein | 31g Carbs | 4g Fat