Spicy Lime Steak and Bell Pepper Quesadillas

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

Spicy Lime Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Spicy Lime Steak and Bell Pepper Quesadillas

A vibrant fusion of thinly sliced spicy lime-marinated steak, sautéed bell peppers, and melted low-fat cheese wrapped in a whole wheat tortilla. This dish offers a perfect balance of protein, warmth, and a hint of zest, making it ideal for a satisfying meal any time of day.

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NUTRITION

418kcal
Protein
34.8g
Fat
17.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 medium Red Bell Pepper

1 tbsp Lime Juice

1 tsp Olive Oil

1/2 tsp Cumin Powder

1/2 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the steak thinly against the grain and combine with lime juice, cumin, chili powder, salt, and pepper in a bowl. Allow to marinate for 15 minutes.

  • 2

    Heat olive oil in a skillet over medium-high heat. Sauté the marinated steak until it is browned and cooked through, about 3-4 minutes. Remove the steak and set aside.

  • 3

    In the same skillet, add sliced red bell pepper and briefly sauté until they soften, about 2 minutes.

  • 4

    Place the whole wheat tortilla in the skillet on low heat. Evenly sprinkle the low-fat cheese across the tortilla. Layer the cooked steak and bell pepper over the cheese.

  • 5

    Fold the tortilla in half and cook until the cheese melts and the tortilla is lightly crispy, about 2-3 minutes per side.

  • 6

    Remove from heat, slice into wedges, and serve immediately with a squeeze of extra lime juice if desired.

Spicy Lime Steak and Bell Pepper Quesadillas

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

Spicy Lime Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Spicy Lime Steak and Bell Pepper Quesadillas

A vibrant fusion of thinly sliced spicy lime-marinated steak, sautéed bell peppers, and melted low-fat cheese wrapped in a whole wheat tortilla. This dish offers a perfect balance of protein, warmth, and a hint of zest, making it ideal for a satisfying meal any time of day.

NUTRITION

418kcal
Protein
34.8g
Fat
17.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 medium Red Bell Pepper

1 tbsp Lime Juice

1 tsp Olive Oil

1/2 tsp Cumin Powder

1/2 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the steak thinly against the grain and combine with lime juice, cumin, chili powder, salt, and pepper in a bowl. Allow to marinate for 15 minutes.

  • 2

    Heat olive oil in a skillet over medium-high heat. Sauté the marinated steak until it is browned and cooked through, about 3-4 minutes. Remove the steak and set aside.

  • 3

    In the same skillet, add sliced red bell pepper and briefly sauté until they soften, about 2 minutes.

  • 4

    Place the whole wheat tortilla in the skillet on low heat. Evenly sprinkle the low-fat cheese across the tortilla. Layer the cooked steak and bell pepper over the cheese.

  • 5

    Fold the tortilla in half and cook until the cheese melts and the tortilla is lightly crispy, about 2-3 minutes per side.

  • 6

    Remove from heat, slice into wedges, and serve immediately with a squeeze of extra lime juice if desired.