Ingredients:-

  • 1 pound skirt or flank steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 low-carb tortillas (look for ones made with almond flour or coconut flour)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Guacamole, sour cream, salsa (optional for serving)

Instructions:-

  1. Prepare the Steak:
    • In a bowl, combine the sliced steak with olive oil, chili powder, cumin, salt, and pepper. Toss to coat the steak evenly.
    • Heat a skillet over medium-high heat and cook the steak for 2-3 minutes on each side or until it reaches your desired level of doneness. Remove from heat and set aside.
  2. Assemble the Quesadillas:
    • Heat a clean skillet or griddle over medium heat.
    • Place a low-carb tortilla on the skillet and sprinkle a quarter of the shredded cheese evenly over the entire surface.
    • Arrange a portion of the cooked steak on one half of the tortilla.
    • Fold the tortilla in half over the steak and cheese, pressing it down gently with a spatula.
    • Cook for 2-3 minutes on each side until the cheese is melted and the tortilla turns golden brown and crispy.
    • Repeat the process for the remaining tortillas and steak.
  3. Serve:
    • Once cooked, remove the quesadillas from the skillet and allow them to cool for a minute.
    • Cut each quesadilla into wedges using a sharp knife or a pizza cutter.
    • Serve with guacamole, sour cream, salsa, or your preferred keto-friendly dipping sauce…