Lunch: Steak Quesadillas

Recipe by Judy Kim Not your average cheese-and-tortilla situation.

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Steak Quesadillas

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

1 1/2 lb. flank steak
kosher salt
Freshly ground black pepper
2 c. Cheddar
2 c. Monterey Jack
2 avocados
1 lime
2 c. Pico de gallo salsa
8 flour tortillas

Instructions

Preheat grill and oven to 375 degrees F. Meanwhile, pat dry steak and generously season with salt and pepper. In a small bowl mix together cheddar and Monterey Jack cheese. Set aside.
Cut both avocados in half, remove pits and scoop out all halves from the skin using a large spoon; discard skin. Slice one avocado in to 1/4" slices. Drizzle with fresh lime juice and cover in plastic wrap. Set aside. Chop remaining avocado and mix with pico de gallo. Set aside.
Add steak to the grill and cook 5 to 6 minutes on each side for medium doneness. Transfer steak to a plate and cover loosely with foil; let it rest for 5 minutes. Cut into thin slices cut on a diagonal.
Prepare 2 rimmed sheet pans with parchment paper. Place tortillas in pan and add 1/2 cup of cheese mixture. Layer slices of avocado and steak. Cover with 1/2 cup of cheese and place tortilla on top. Repeat for remaining quesadillas. Bake until cheese is melted, about 10 minutes.
Cut quesadillas into wedges and serve with pico de gallo avocado salsa

Add a review for Steak Quesadillas