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 exciting flavors of tender, juicy flank steak marinated in a zesty lime and spicy blend, paired with crisp bell peppers and a hint of melted reduced-fat cheddar. This quesadilla delivers a vibrant mix of textures and aromas that make every bite a satisfying balance of protein and vegetable freshness.

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NUTRITION

444kcal
Protein
40g
Fat
22.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 medium Red Bell Pepper

1 small Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1 tbsp Lime Juice

1 tsp Olive Oil

1/2 tsp Chili Powder

1/2 tsp Cumin

Pinch of Salt

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PREPARATION

  • 1

    In a small bowl, combine lime juice, olive oil, chili powder, cumin, and a pinch of salt to form a marinade.

  • 2

    Slice the flank steak thinly against the grain and toss with the marinade. Let it sit for at least 15 minutes to absorb the flavors.

  • 3

    While the steak marinates, thinly slice the red bell pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Sauté the marinated steak slices for 3-4 minutes until they are browned and nearly cooked through. Remove from the skillet and set aside.

  • 5

    In the same skillet, add the bell pepper slices and cook for 2-3 minutes until slightly softened.

  • 6

    Assemble the quesadilla by placing the whole wheat tortilla in the skillet, then evenly distribute the cooked steak, sautéed bell peppers, and sprinkle the shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 7

    Fold the tortilla over and cook for another 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.

  • 8

    Remove from heat, slice into wedges, and serve immediately while hot.

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 exciting flavors of tender, juicy flank steak marinated in a zesty lime and spicy blend, paired with crisp bell peppers and a hint of melted reduced-fat cheddar. This quesadilla delivers a vibrant mix of textures and aromas that make every bite a satisfying balance of protein and vegetable freshness.

NUTRITION

444kcal
Protein
40g
Fat
22.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 medium Red Bell Pepper

1 small Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1 tbsp Lime Juice

1 tsp Olive Oil

1/2 tsp Chili Powder

1/2 tsp Cumin

Pinch of Salt

PREPARATION

  • 1

    In a small bowl, combine lime juice, olive oil, chili powder, cumin, and a pinch of salt to form a marinade.

  • 2

    Slice the flank steak thinly against the grain and toss with the marinade. Let it sit for at least 15 minutes to absorb the flavors.

  • 3

    While the steak marinates, thinly slice the red bell pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Sauté the marinated steak slices for 3-4 minutes until they are browned and nearly cooked through. Remove from the skillet and set aside.

  • 5

    In the same skillet, add the bell pepper slices and cook for 2-3 minutes until slightly softened.

  • 6

    Assemble the quesadilla by placing the whole wheat tortilla in the skillet, then evenly distribute the cooked steak, sautéed bell peppers, and sprinkle the shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 7

    Fold the tortilla over and cook for another 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.

  • 8

    Remove from heat, slice into wedges, and serve immediately while hot.