Spicy Lime Steak Quesadilla with Bell Peppers

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

Spicy Lime Steak Quesadilla with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Lime Steak Quesadilla with Bell Peppers

Experience a burst of zesty and spicy flavors with tender, marinated flank steak paired with sweet, crisp bell peppers, all nestled between a warm whole wheat tortilla and a sprinkle of reduced-fat cheese. This quesadilla is a harmonious blend of tangy lime, vibrant spices, and well-balanced textures that make it a satisfying meal any time of day.

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NUTRITION

408kcal
Protein
35.8g
Fat
16.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

0.25 cup Reduced-Fat Cheddar Cheese, shredded

2 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine lime juice, chili powder, cumin, salt, and pepper to create a spicy marinade.

  • 2

    Slice the flank steak into thin strips and toss them in the marinade. Let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Heat a non-stick skillet over medium-high heat and cook the marinated steak strips for about 3-4 minutes per side until browned and cooked to your liking. Remove and set aside.

  • 4

    In the same skillet, lightly sauté sliced red bell pepper until just tender, about 2-3 minutes.

  • 5

    Lay the whole wheat tortilla flat on a clean surface. Evenly distribute the cooked steak, sautéed bell peppers, and sprinkle the shredded cheese over half of the tortilla.

  • 6

    Fold the tortilla to cover the filling, pressing gently. Wipe the skillet lightly and reheat over medium heat.

  • 7

    Place the quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese has melted.

  • 8

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

Spicy Lime Steak Quesadilla with Bell Peppers

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

Spicy Lime Steak Quesadilla with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Lime Steak Quesadilla with Bell Peppers

Experience a burst of zesty and spicy flavors with tender, marinated flank steak paired with sweet, crisp bell peppers, all nestled between a warm whole wheat tortilla and a sprinkle of reduced-fat cheese. This quesadilla is a harmonious blend of tangy lime, vibrant spices, and well-balanced textures that make it a satisfying meal any time of day.

NUTRITION

408kcal
Protein
35.8g
Fat
16.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

0.25 cup Reduced-Fat Cheddar Cheese, shredded

2 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    In a bowl, combine lime juice, chili powder, cumin, salt, and pepper to create a spicy marinade.

  • 2

    Slice the flank steak into thin strips and toss them in the marinade. Let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Heat a non-stick skillet over medium-high heat and cook the marinated steak strips for about 3-4 minutes per side until browned and cooked to your liking. Remove and set aside.

  • 4

    In the same skillet, lightly sauté sliced red bell pepper until just tender, about 2-3 minutes.

  • 5

    Lay the whole wheat tortilla flat on a clean surface. Evenly distribute the cooked steak, sautéed bell peppers, and sprinkle the shredded cheese over half of the tortilla.

  • 6

    Fold the tortilla to cover the filling, pressing gently. Wipe the skillet lightly and reheat over medium heat.

  • 7

    Place the quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese has melted.

  • 8

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