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

Savor the vibrant flavors of this Spicy Lime Steak Quesadilla. Tender flank steak meets crisp bell peppers and a zesty lime kick, all embraced by a whole wheat tortilla and melty low-fat cheese. This easy-to-make dish is perfect for any meal, delivering a satisfying blend of spice, savory, and refreshing citrus brightness.

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NUTRITION

429kcal
Protein
37.6g
Fat
16.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla (8-inch)

1/2 cup Red Bell Pepper, sliced

1 tbsp Lime Juice

1/4 cup Reduced Fat Shredded Cheese

1 tsp Olive Oil

Spices: Cumin & Chili Powder to taste

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PREPARATION

  • 1

    Begin by slicing the flank steak into thin strips. In a bowl, toss the steak strips with olive oil, lime juice, cumin, chili powder, and a pinch of salt.

  • 2

    Heat a skillet over medium-high heat. Sauté the steak strips until they are nicely browned and cooked to your liking, about 3-4 minutes per side. Remove from heat.

  • 3

    In the same skillet, lightly sauté the sliced red bell pepper just until tender yet still crisp.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly layer the cooked steak, sautéed bell peppers, and sprinkle the reduced fat shredded cheese on one half of the tortilla.

  • 5

    Fold the tortilla over to create a quesadilla. Return the quesadilla to the skillet over medium heat. Cook for 2-3 minutes per side until the cheese is melted and the tortilla is crisp.

  • 6

    Slice the quesadilla into wedges and serve warm with an extra squeeze of lime if desired.

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

Savor the vibrant flavors of this Spicy Lime Steak Quesadilla. Tender flank steak meets crisp bell peppers and a zesty lime kick, all embraced by a whole wheat tortilla and melty low-fat cheese. This easy-to-make dish is perfect for any meal, delivering a satisfying blend of spice, savory, and refreshing citrus brightness.

NUTRITION

429kcal
Protein
37.6g
Fat
16.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla (8-inch)

1/2 cup Red Bell Pepper, sliced

1 tbsp Lime Juice

1/4 cup Reduced Fat Shredded Cheese

1 tsp Olive Oil

Spices: Cumin & Chili Powder to taste

PREPARATION

  • 1

    Begin by slicing the flank steak into thin strips. In a bowl, toss the steak strips with olive oil, lime juice, cumin, chili powder, and a pinch of salt.

  • 2

    Heat a skillet over medium-high heat. Sauté the steak strips until they are nicely browned and cooked to your liking, about 3-4 minutes per side. Remove from heat.

  • 3

    In the same skillet, lightly sauté the sliced red bell pepper just until tender yet still crisp.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly layer the cooked steak, sautéed bell peppers, and sprinkle the reduced fat shredded cheese on one half of the tortilla.

  • 5

    Fold the tortilla over to create a quesadilla. Return the quesadilla to the skillet over medium heat. Cook for 2-3 minutes per side until the cheese is melted and the tortilla is crisp.

  • 6

    Slice the quesadilla into wedges and serve warm with an extra squeeze of lime if desired.