Lime-Marinated Steak and Bell Pepper Quesadillas

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

Lime-Marinated Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Lime-Marinated Steak and Bell Pepper Quesadillas

Enjoy a flavorful twist on classic quesadillas with succulent steak marinated in fresh lime, paired with sweet bell peppers and melted cheese wrapped in a whole wheat tortilla. This dish delivers a vibrant mix of zesty and savory notes, perfect for any meal of the day.

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NUTRITION

522kcal
Protein
38g
Fat
24.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skirt Steak

2 tablespoons Lime Juice

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Shredded Monterey Jack Cheese

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    In a resealable bag or shallow dish, combine the steak with lime juice, salt, and pepper. Let marinate for at least 20 minutes to infuse the flavors.

  • 2

    Preheat a grill pan or skillet over medium-high heat. Grill the steak for about 3-4 minutes on each side until it reaches your desired doneness. Remove the steak and let it rest for a few minutes, then slice thinly against the grain.

  • 3

    In a separate skillet, heat the olive oil over medium heat. Add the sliced red bell pepper and sauté for 3-4 minutes until slightly softened but still crisp.

  • 4

    Place the whole wheat tortilla on a flat surface. Layer the sliced steak, sautéed bell pepper, and shredded Monterey Jack cheese evenly on one half of the tortilla.

  • 5

    Fold the tortilla in half to create a quesadilla. Place it in a clean skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is lightly toasted and the cheese has melted.

  • 6

    Remove the quesadilla from the skillet, slice into wedges, and serve immediately.

Lime-Marinated Steak and Bell Pepper Quesadillas

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

Lime-Marinated Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Lime-Marinated Steak and Bell Pepper Quesadillas

Enjoy a flavorful twist on classic quesadillas with succulent steak marinated in fresh lime, paired with sweet bell peppers and melted cheese wrapped in a whole wheat tortilla. This dish delivers a vibrant mix of zesty and savory notes, perfect for any meal of the day.

NUTRITION

522kcal
Protein
38g
Fat
24.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skirt Steak

2 tablespoons Lime Juice

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Shredded Monterey Jack Cheese

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    In a resealable bag or shallow dish, combine the steak with lime juice, salt, and pepper. Let marinate for at least 20 minutes to infuse the flavors.

  • 2

    Preheat a grill pan or skillet over medium-high heat. Grill the steak for about 3-4 minutes on each side until it reaches your desired doneness. Remove the steak and let it rest for a few minutes, then slice thinly against the grain.

  • 3

    In a separate skillet, heat the olive oil over medium heat. Add the sliced red bell pepper and sauté for 3-4 minutes until slightly softened but still crisp.

  • 4

    Place the whole wheat tortilla on a flat surface. Layer the sliced steak, sautéed bell pepper, and shredded Monterey Jack cheese evenly on one half of the tortilla.

  • 5

    Fold the tortilla in half to create a quesadilla. Place it in a clean skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is lightly toasted and the cheese has melted.

  • 6

    Remove the quesadilla from the skillet, slice into wedges, and serve immediately.