Spicy Steak and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Spicy Steak and Bell Pepper Quesadillas

Enjoy a flavorful fusion of tender, spicy flank steak paired with vibrant bell peppers, all nestled within a warm whole wheat tortilla and accented with a light melt of low-fat cheddar. This dish brings a warm, smoky kick balanced with fresh vegetables, perfect for any meal of the day.

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NUTRITION

481kcal
Protein
40.4g
Fat
21.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

0.5 cup Red Bell Pepper

0.5 cup Green Bell Pepper

1 Whole Wheat Tortilla

1 oz Low-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Spice Blend

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PREPARATION

  • 1

    Pat the flank steak dry and season evenly with the spice blend (chili powder, smoked paprika, salt, and black pepper).

  • 2

    Heat the olive oil in a skillet over medium-high heat.

  • 3

    Sauté the red and green bell peppers for 3-4 minutes until slightly softened but still crisp, then remove and set aside.

  • 4

    Cook the steak in the same skillet to your desired doneness, approximately 3-4 minutes per side for medium-rare. Let it rest for a few minutes before slicing thinly against the grain.

  • 5

    Lay the whole wheat tortilla flat and sprinkle evenly with the low-fat cheddar cheese.

  • 6

    Layer the sliced steak and sautéed bell peppers on one half of the tortilla, then fold the other half over to create a quesadilla.

  • 7

    Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 8

    Slice into wedges and serve warm.

Spicy Steak and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Spicy Steak and Bell Pepper Quesadillas

Enjoy a flavorful fusion of tender, spicy flank steak paired with vibrant bell peppers, all nestled within a warm whole wheat tortilla and accented with a light melt of low-fat cheddar. This dish brings a warm, smoky kick balanced with fresh vegetables, perfect for any meal of the day.

NUTRITION

481kcal
Protein
40.4g
Fat
21.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

0.5 cup Red Bell Pepper

0.5 cup Green Bell Pepper

1 Whole Wheat Tortilla

1 oz Low-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Spice Blend

PREPARATION

  • 1

    Pat the flank steak dry and season evenly with the spice blend (chili powder, smoked paprika, salt, and black pepper).

  • 2

    Heat the olive oil in a skillet over medium-high heat.

  • 3

    Sauté the red and green bell peppers for 3-4 minutes until slightly softened but still crisp, then remove and set aside.

  • 4

    Cook the steak in the same skillet to your desired doneness, approximately 3-4 minutes per side for medium-rare. Let it rest for a few minutes before slicing thinly against the grain.

  • 5

    Lay the whole wheat tortilla flat and sprinkle evenly with the low-fat cheddar cheese.

  • 6

    Layer the sliced steak and sautéed bell peppers on one half of the tortilla, then fold the other half over to create a quesadilla.

  • 7

    Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 8

    Slice into wedges and serve warm.