Spicy Lime Steak Quesadillas with Bell Peppers

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

Spicy Lime Steak Quesadillas with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Lime Steak Quesadillas with Bell Peppers

Enjoy a vibrant twist on a classic quesadilla, featuring succulent grilled flank steak marinated in a zesty lime and chili seasoning, paired with crisp bell peppers and melted reduced-fat cheddar cheese, all sandwiched in a whole wheat tortilla. This dish harmoniously balances spicy tang with rich textures for a satisfying and nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

475kcal
Protein
34.9g
Fat
22.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 whole wheat tortilla

0.75 cup sliced red bell pepper

0.25 cup shredded reduced-fat cheddar cheese

1 tsp olive oil

1 tbsp lime juice

1 tsp chili powder

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the flank steak against the grain and marinate it in lime juice, chili powder, salt, and pepper for at least 15 minutes.

  • 2

    Heat olive oil in a skillet over medium-high heat and sauté the sliced red bell peppers until they begin to soften, about 3-4 minutes.

  • 3

    Add the marinated steak to the skillet, cooking for 3-4 minutes on each side until cooked to your desired doneness. Remove the steak and peppers from the pan.

  • 4

    Warm the whole wheat tortilla in a separate pan over medium heat. Layer the cooked steak, sautéed peppers, and shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla over and cook for 2-3 minutes per side until the cheese is melted and the tortilla is crispy.

  • 6

    Slice into wedges and serve hot for a fulfilling meal.

Spicy Lime Steak Quesadillas with Bell Peppers

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

Spicy Lime Steak Quesadillas with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Lime Steak Quesadillas with Bell Peppers

Enjoy a vibrant twist on a classic quesadilla, featuring succulent grilled flank steak marinated in a zesty lime and chili seasoning, paired with crisp bell peppers and melted reduced-fat cheddar cheese, all sandwiched in a whole wheat tortilla. This dish harmoniously balances spicy tang with rich textures for a satisfying and nutritious meal.

NUTRITION

475kcal
Protein
34.9g
Fat
22.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 whole wheat tortilla

0.75 cup sliced red bell pepper

0.25 cup shredded reduced-fat cheddar cheese

1 tsp olive oil

1 tbsp lime juice

1 tsp chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Thinly slice the flank steak against the grain and marinate it in lime juice, chili powder, salt, and pepper for at least 15 minutes.

  • 2

    Heat olive oil in a skillet over medium-high heat and sauté the sliced red bell peppers until they begin to soften, about 3-4 minutes.

  • 3

    Add the marinated steak to the skillet, cooking for 3-4 minutes on each side until cooked to your desired doneness. Remove the steak and peppers from the pan.

  • 4

    Warm the whole wheat tortilla in a separate pan over medium heat. Layer the cooked steak, sautéed peppers, and shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla over and cook for 2-3 minutes per side until the cheese is melted and the tortilla is crispy.

  • 6

    Slice into wedges and serve hot for a fulfilling meal.