A Taco Bell steak quesadilla is 96g of carbs for the whole thing. That is outrageous. This is mostly in part because regular tortilla shells are HIGH in carbs. You have to specifically buy low-carb tortillas. I have blogged on this before and had recipes. There are low-carb tortillas that are lower than the ones in today’s recipe. See the following link to see what I have blogged about before, because you can eat a tortilla for less than 10g of carbs.
(remember: To lose weight, you want between 50g and 100g of carbs per day)
Steak Quesadilla recipe.
Just a note. Portion size, you could eat this particular tortilla and it would be lighter for you if split this with someone, making it about 16g of carbs per person.
A friend of my husband’s made this particular recipe and loved it. She added guacamole to it. She said it took 30 minutes and was delish! Here is her picture:
guilt-free recipes, courtesy of Hungrygirl.com
HG’s Double-Stuffed Steak Quesadilla
3 tbsp. shredded reduced-fat Mexican blend cheese
1 wedge The Laughing Cow Light Creamy Swiss cheese
5 jarred jalapeño slices, finely chopped
1 portabella mushroom cap (stem removed), sliced
2 oz. thinly sliced raw lean beefsteak filet
1/8 tsp. garlic powder
1/8 tsp. onion powder
Dash black pepper
1 medium-large high-fiber flour tortilla with 110 calories or less (like La Tortilla Factory Smart & Delicious SoftWraps)
Optional toppings: salsa, fat-free sour cream
In a small bowl, combine shredded cheese, cheese wedge, and jalapeños. Stir until uniform.
Halve portabella slices widthwise. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add portabella pieces, and cook and stir until softened and lightly browned, about 4 minutes. Add sliced steak, sprinkle with seasonings, and cook and stir for about 2 minutes, until just cooked through.
Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices.
If needed, clean skillet. Re-spray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.
Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges, and enjoy!
MAKES 1 SERVING
Serving: entire recipe (1 quesadilla)
PointsPlus® value 8*