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 fiery flavors of thinly sliced spicy steak paired with vibrant bell peppers, nestled between a warm whole wheat tortilla and melty reduced-fat cheddar cheese. This quesadilla delivers a satisfying balance of protein and wholesome ingredients, perfect for a delicious lunch or dinner that doesn’t skimp on taste.

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NUTRITION

384kcal
Protein
38.2g
Fat
14g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1/2 cup sliced Red Bell Pepper

1/4 cup shredded Reduced-Fat Cheddar Cheese

1 Whole Wheat Tortilla

1/2 tsp Chili Powder

1/2 tsp Cumin

A pinch of Salt

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PREPARATION

  • 1

    Season the steak on both sides with chili powder, cumin, and a pinch of salt.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the steak for about 3-4 minutes on each side, or until your preferred doneness is reached. Remove the steak from the pan and let it rest.

  • 3

    In the same skillet, quickly sauté the sliced red bell peppers for 2 minutes until slightly softened.

  • 4

    Thinly slice the rested steak against the grain.

  • 5

    Lay the whole wheat tortilla flat and sprinkle half of the shredded cheese over one half of the tortilla. Layer the sliced steak and sautéed bell peppers on top, then sprinkle the remaining cheese over the filling.

  • 6

    Fold the tortilla over to form a half-moon and return it to the skillet. Cook on medium heat for 2-3 minutes per side until the cheese is melted and the tortilla is golden and crispy.

  • 7

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

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 fiery flavors of thinly sliced spicy steak paired with vibrant bell peppers, nestled between a warm whole wheat tortilla and melty reduced-fat cheddar cheese. This quesadilla delivers a satisfying balance of protein and wholesome ingredients, perfect for a delicious lunch or dinner that doesn’t skimp on taste.

NUTRITION

384kcal
Protein
38.2g
Fat
14g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1/2 cup sliced Red Bell Pepper

1/4 cup shredded Reduced-Fat Cheddar Cheese

1 Whole Wheat Tortilla

1/2 tsp Chili Powder

1/2 tsp Cumin

A pinch of Salt

PREPARATION

  • 1

    Season the steak on both sides with chili powder, cumin, and a pinch of salt.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the steak for about 3-4 minutes on each side, or until your preferred doneness is reached. Remove the steak from the pan and let it rest.

  • 3

    In the same skillet, quickly sauté the sliced red bell peppers for 2 minutes until slightly softened.

  • 4

    Thinly slice the rested steak against the grain.

  • 5

    Lay the whole wheat tortilla flat and sprinkle half of the shredded cheese over one half of the tortilla. Layer the sliced steak and sautéed bell peppers on top, then sprinkle the remaining cheese over the filling.

  • 6

    Fold the tortilla over to form a half-moon and return it to the skillet. Cook on medium heat for 2-3 minutes per side until the cheese is melted and the tortilla is golden and crispy.

  • 7

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