STEAK & PEPPER QUESADILLAS

Serves 4 ● Prep 15 mins ● Cook 30 mins

● Calorie-controlled cooking spray

● Salt and freshly ground black pepper

● 2 x 200g rump steaks

● 1 red and 1 yellow pepper, deseeded and sliced

● 1 red onion, halved and sliced

● 1 garlic clove, finely chopped l ½tsp chilli flakes

● 4 WW White Wraps (from supermarkets)

● 135g WW Grated Reduced Fat Mature Cheese (as above)

● A handful of coriander leaves, plus extra to garnish

● Mixed green salad, to serve

● Lime wedges, to serve

Mist a large non-stick frying pan with cooking spray. Season the steaks with salt and pepper and sear over a medium-high heat for 2 minutes on each side. Remove from the pan and set aside to rest for 10 minutes, then thickly slice.

Meanwhile, mist the pan with more cooking spray and stir-fry the peppers and onion over a medium-high heat for 6-8 minutes. Add the garlic and chilli flakes and cook for

1 minute. Transfer to a bowl.

Mist the pan with more cooking spray and add 1 wrap.

Scatter with a quarter of the cheese, followed by half the pepper mixture and half the steak. Scatter with another quarter of the cheese and half the coriander. Top with a second wrap, mist with more cooking spray and cook for 3-4 minutes, pressing down with a spatula. Carefully flip the quesadilla over and cook on the other side for another 3-4 minutes, until the wraps are golden and the cheese is melted. Remove from the pan. Repeat to make a second quesadilla.

Cut the quesadillas into quarters and arrange 2 quarters on each plate. Garnish with the extra coriander and serve with the salad and lime wedges.