Grilled Steak and Bell Pepper Quesadillas

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

Grilled Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Bell Pepper Quesadillas

Enjoy a savory quesadilla packed with tender grilled steak, colorful bell peppers, and a sprinkle of low-fat cheese, all sandwiched between a warm whole wheat tortilla. This dish is grilled to perfection, ensuring a delightful crunch and mouthwatering flavor that works perfectly for breakfast, lunch, or dinner.

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NUTRITION

464kcal
Protein
34g
Fat
24.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 whole wheat tortilla (8 inch)

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Seasonings (Cumin, Salt, and Pepper) to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Brush the flank steak lightly with olive oil and season with cumin, salt, and pepper.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare, then let it rest before slicing thinly.

  • 4

    While the steak rests, slice the red and green bell peppers into thin strips.

  • 5

    Place the whole wheat tortilla on a flat surface and evenly distribute the sliced steak, bell pepper strips, and low-fat shredded cheese on one half of the tortilla.

  • 6

    Fold the tortilla in half to enclose the filling.

  • 7

    Heat a non-stick skillet over medium heat and cook the quesadilla for 2-3 minutes per side until the tortilla is lightly toasted and the cheese is melted.

  • 8

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

Grilled Steak and Bell Pepper Quesadillas

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

Grilled Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Bell Pepper Quesadillas

Enjoy a savory quesadilla packed with tender grilled steak, colorful bell peppers, and a sprinkle of low-fat cheese, all sandwiched between a warm whole wheat tortilla. This dish is grilled to perfection, ensuring a delightful crunch and mouthwatering flavor that works perfectly for breakfast, lunch, or dinner.

NUTRITION

464kcal
Protein
34g
Fat
24.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 whole wheat tortilla (8 inch)

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Seasonings (Cumin, Salt, and Pepper) to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Brush the flank steak lightly with olive oil and season with cumin, salt, and pepper.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare, then let it rest before slicing thinly.

  • 4

    While the steak rests, slice the red and green bell peppers into thin strips.

  • 5

    Place the whole wheat tortilla on a flat surface and evenly distribute the sliced steak, bell pepper strips, and low-fat shredded cheese on one half of the tortilla.

  • 6

    Fold the tortilla in half to enclose the filling.

  • 7

    Heat a non-stick skillet over medium heat and cook the quesadilla for 2-3 minutes per side until the tortilla is lightly toasted and the cheese is melted.

  • 8

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