Spicy Steak and Bell Pepper Quesadilla

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

Spicy Steak and Bell Pepper Quesadilla

YOUR SOLIN GENERATED RECIPE

Spicy Steak and Bell Pepper Quesadilla

Enjoy a zesty twist on a classic quesadilla with tender, spicy flank steak, vibrant bell peppers, and melted reduced-fat cheddar sandwiched in a whole wheat tortilla. This satisfying meal offers a balanced mix of lean protein and fresh veggies for a deliciously wholesome experience.

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NUTRITION

380kcal
Protein
35.5g
Fat
14.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/2 Red Bell Pepper

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1 tsp Spice Mix (Chipotle Chili Powder, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Season the 3 oz lean flank steak with the spice mix (chipotle chili powder, garlic powder, salt, and pepper).

  • 2

    Preheat a medium skillet over medium-high heat and sear the steak for about 2-3 minutes per side until medium-rare to medium. Remove from skillet and let rest before slicing thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Place the whole wheat tortilla on a clean section of the skillet over medium heat. Sprinkle half of the reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Arrange the sliced steak and sautéed bell peppers over the cheese, then sprinkle the remaining cheese on top.

  • 6

    Fold the tortilla over to create a half-moon shape, pressing gently. Cook for another 2-3 minutes per side until the tortilla is crisp and the cheese is melted.

  • 7

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

Spicy Steak and Bell Pepper Quesadilla

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

Spicy Steak and Bell Pepper Quesadilla

YOUR SOLIN GENERATED RECIPE

Spicy Steak and Bell Pepper Quesadilla

Enjoy a zesty twist on a classic quesadilla with tender, spicy flank steak, vibrant bell peppers, and melted reduced-fat cheddar sandwiched in a whole wheat tortilla. This satisfying meal offers a balanced mix of lean protein and fresh veggies for a deliciously wholesome experience.

NUTRITION

380kcal
Protein
35.5g
Fat
14.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/2 Red Bell Pepper

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1 tsp Spice Mix (Chipotle Chili Powder, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Season the 3 oz lean flank steak with the spice mix (chipotle chili powder, garlic powder, salt, and pepper).

  • 2

    Preheat a medium skillet over medium-high heat and sear the steak for about 2-3 minutes per side until medium-rare to medium. Remove from skillet and let rest before slicing thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Place the whole wheat tortilla on a clean section of the skillet over medium heat. Sprinkle half of the reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Arrange the sliced steak and sautéed bell peppers over the cheese, then sprinkle the remaining cheese on top.

  • 6

    Fold the tortilla over to create a half-moon shape, pressing gently. Cook for another 2-3 minutes per side until the tortilla is crisp and the cheese is melted.

  • 7

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