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

Savor the bold flavors of tender flank steak paired with vibrant bell peppers and a kick of spice, all nestled between crispy whole wheat tortillas and a touch of melty low-fat cheese. Perfectly balanced for a satisfying meal that delivers protein and taste in every bite.

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NUTRITION

492kcal
Protein
35.3g
Fat
24.1g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1/2 cup Red Bell Pepper, sliced

1 Whole Wheat Tortilla (medium)

1/4 cup Low-Fat Shredded Cheese

1/4 cup Red Onion, thinly sliced

1 Jalapeño, sliced

1 tsp Olive Oil

1 tsp Chili Powder

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Brush the flank steak lightly with olive oil and season with chili powder.

  • 2

    Cook the steak for about 3-4 minutes per side for medium-rare, or adjust to preferred doneness. Remove from heat and let rest before thinly slicing.

  • 3

    In the same skillet, add the sliced red bell pepper, red onion, and jalapeño. Sauté for 3-4 minutes until slightly softened.

  • 4

    Lay out the whole wheat tortilla on a clean surface. Sprinkle half of the shredded cheese evenly over one half of the tortilla.

  • 5

    Layer the sautéed vegetables and thinly sliced steak over the cheese, then top with the remaining cheese for extra melt.

  • 6

    Fold the tortilla in half to encase the filling. Return the quesadilla to the skillet over medium heat. Cook for about 2-3 minutes per side until the tortilla is crispy and golden, and the cheese has melted.

  • 7

    Remove from the skillet, slice into wedges, and serve hot.

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

Savor the bold flavors of tender flank steak paired with vibrant bell peppers and a kick of spice, all nestled between crispy whole wheat tortillas and a touch of melty low-fat cheese. Perfectly balanced for a satisfying meal that delivers protein and taste in every bite.

NUTRITION

492kcal
Protein
35.3g
Fat
24.1g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1/2 cup Red Bell Pepper, sliced

1 Whole Wheat Tortilla (medium)

1/4 cup Low-Fat Shredded Cheese

1/4 cup Red Onion, thinly sliced

1 Jalapeño, sliced

1 tsp Olive Oil

1 tsp Chili Powder

PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Brush the flank steak lightly with olive oil and season with chili powder.

  • 2

    Cook the steak for about 3-4 minutes per side for medium-rare, or adjust to preferred doneness. Remove from heat and let rest before thinly slicing.

  • 3

    In the same skillet, add the sliced red bell pepper, red onion, and jalapeño. Sauté for 3-4 minutes until slightly softened.

  • 4

    Lay out the whole wheat tortilla on a clean surface. Sprinkle half of the shredded cheese evenly over one half of the tortilla.

  • 5

    Layer the sautéed vegetables and thinly sliced steak over the cheese, then top with the remaining cheese for extra melt.

  • 6

    Fold the tortilla in half to encase the filling. Return the quesadilla to the skillet over medium heat. Cook for about 2-3 minutes per side until the tortilla is crispy and golden, and the cheese has melted.

  • 7

    Remove from the skillet, slice into wedges, and serve hot.