YOUR SOLIN GENERATED RECIPE
Grilled Steak and Bell Pepper Quesadillas
Savor the robust flavors of grilled flank steak paired with caramelized red bell peppers, all melted together with a sprinkle of reduced-fat cheddar inside a wholesome whole wheat tortilla. This quesadilla offers a balanced mix of protein, crisp veggies, and gooey cheese for a satisfying meal any time of day.
INGREDIENTS
3 oz Flank Steak
1 Whole Wheat Tortilla
1/2 cup Red Bell Pepper
1/4 cup Reduced-Fat Cheddar Cheese
PREPARATION
Preheat your grill to medium-high heat.
Season the flank steak with salt and pepper. Grill for 3-4 minutes per side until it reaches your preferred doneness. Let rest before slicing thinly.
While the steak is resting, grill the red bell peppers in a grill basket or on foil until they are tender and slightly charred.
Lay the whole wheat tortilla flat and sprinkle half of the reduced-fat cheddar cheese over one side.
Layer the sliced steak and grilled bell peppers evenly over the cheese, then sprinkle the remaining cheese on top.
Fold the tortilla over to form a quesadilla.
Place the quesadilla back on the grill for 1-2 minutes per side until the tortilla becomes crispy and the cheese is melted.
Remove from grill, slice into wedges, and serve immediately.