Ingredients

The following ingredients have 4 Servings
  • 12 oz Sirloin Steak, cut into thin strips
  • 4 High fiber, low-carb tortillas (*the brand I used had 7 grams of fiber per tortilla)
  • 1 large lemon (zested and juiced)
  • 4 oz feta cheese, crumbled
  • 4 oz extra light sharp cheddar cheese (shredded from the block)
  • 4 oz roasted red peppers, cut into strips
  • 4 tsp fresh dill
  • 16 kalamata olives, pitted and sliced
  • 5 oz fresh baby spinach
  • 2 tbsp extra virgin olive oil
  • 8 oz non-fat plain Greek yogurt
  • 1 large cucumber, seeded and chopped
  • 1 clove garlic, peeled and smashed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • olive oil cooking spray (*for pan)

Instruction

  • Either the night before or at least one hour before serving, make the tzatziki sauce.  
  • In a food processor, combine yogurt, chopped cucumber, 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp of the lemon zest (should be about half of the zest), 2 tsp fresh chopped dill, salt and pepper.  
  • Pulse until blended but still has some texture to it (I like to have some small pieces of cucumber remaining).  
  • Chill for at least one hour or overnight to blend flavors
  • Toss steak with remaining lemon juice and zest.  Allow to marinate in the refrigerator in a covered bowl for about 10 minutes while you prep your other ingredients for assembling quesadillas.
  • Heat remaining tbsp of olive oil a skillet over medium-high heat.
  • Drain steak and pat dry with a paper towel.  Cook steak in heated skillet for 2-3 minutes per side or until cooked to your desired doneness.  Since we are working with thin strips, it will cook quickly.
  • Remove steak from the pan and set aside.  
  • Add the fresh spinach to the pan and cook until just wilted, stirring frequently.  Set spinach aside.
  • Now you're ready to assemble your quesadillas.  Layer ingredients on one side of the tortilla starting with a layer of cheddar cheese on the bottom and finishing with the feta on top.  
  • Spray skillet with an olive oil cooking spray and cook quesadillas on medium-high heat for a couple of minutes each side until lightly golden and cheese is melted.  
  • Serve immediately with a side of the tzatziki for dipping