YOUR SOLIN GENERATED RECIPE
Spicy Steak and Bell Pepper Quesadillas
Enjoy a flavor-packed quesadilla featuring lean, spiced steak paired with vibrant bell peppers, melted low-fat cheese, and a touch of olive oil, all wrapped in a whole wheat tortilla. This dish delivers a satisfying balance of protein and carbs, making it a great choice for breakfast, lunch, or dinner.
INGREDIENTS
3 oz Lean Flank Steak
1/2 medium Red Bell Pepper
1 Whole Wheat Tortilla
1/4 cup Low-Fat Shredded Cheese
1/2 tsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Slice the flank steak into thin strips and season with chili powder, cumin, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Sauté the seasoned steak strips until they are cooked to your desired doneness, about 3-4 minutes on each side.
Remove the steak and in the same skillet, add sliced red bell pepper and sauté until softened, about 2-3 minutes.
Place the whole wheat tortilla in the skillet over low heat, sprinkle the low-fat shredded cheese evenly on one half of the tortilla.
Layer the cooked steak strips and sautéed bell pepper on top of the cheese, then fold the tortilla in half to cover the filling.
Cook the quesadilla for another 2 minutes on each side until the cheese has melted and the tortilla is slightly crispy.
Remove from heat, slice into wedges, and serve hot.