Spicy Lime Steak Quesadillas with Bell Peppers

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

Spicy Lime Steak Quesadillas with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Lime Steak Quesadillas with Bell Peppers

Savor a zesty twist on a classic quesadilla, featuring tender slices of spicy lime-marinated steak with crisp bell peppers, nestled between a warm whole wheat tortilla and a light sprinkle of melted cheese. This dish bursts with fresh flavors and a satisfying, savory finish.

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NUTRITION

364kcal
Protein
33.3g
Fat
12.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 medium Whole Wheat Tortilla

0.5 cup sliced Red Bell Pepper

0.25 cup shredded Low-Fat Monterey Jack Cheese

1 tbsp Lime Juice

1 tsp Olive Oil

1 tsp Spices (Cumin and Chili Powder)

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PREPARATION

  • 1

    Thinly slice the flank steak against the grain and place in a bowl.

  • 2

    Add lime juice, cumin, chili powder, and a pinch of salt to the steak. Toss to coat and allow marinating for at least 15 minutes.

  • 3

    While the steak marinates, slice the red bell pepper into thin strips.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sauté the bell peppers until slightly softened, about 3-4 minutes. Remove and set aside.

  • 5

    In the same skillet, cook the marinated steak for 2-3 minutes per side until desired doneness is reached. Remove from heat and chop into bite-sized pieces.

  • 6

    Assemble the quesadilla by placing the whole wheat tortilla in the skillet on low heat. Sprinkle half of the shredded cheese over the tortilla, then add the steak and bell peppers evenly. Top with the remaining cheese.

  • 7

    Fold the tortilla over and cook for 2-3 minutes on each side, pressing gently, until the tortilla is crisp and the cheese is melted.

  • 8

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

Spicy Lime Steak Quesadillas with Bell Peppers

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

Spicy Lime Steak Quesadillas with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Lime Steak Quesadillas with Bell Peppers

Savor a zesty twist on a classic quesadilla, featuring tender slices of spicy lime-marinated steak with crisp bell peppers, nestled between a warm whole wheat tortilla and a light sprinkle of melted cheese. This dish bursts with fresh flavors and a satisfying, savory finish.

NUTRITION

364kcal
Protein
33.3g
Fat
12.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 medium Whole Wheat Tortilla

0.5 cup sliced Red Bell Pepper

0.25 cup shredded Low-Fat Monterey Jack Cheese

1 tbsp Lime Juice

1 tsp Olive Oil

1 tsp Spices (Cumin and Chili Powder)

PREPARATION

  • 1

    Thinly slice the flank steak against the grain and place in a bowl.

  • 2

    Add lime juice, cumin, chili powder, and a pinch of salt to the steak. Toss to coat and allow marinating for at least 15 minutes.

  • 3

    While the steak marinates, slice the red bell pepper into thin strips.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sauté the bell peppers until slightly softened, about 3-4 minutes. Remove and set aside.

  • 5

    In the same skillet, cook the marinated steak for 2-3 minutes per side until desired doneness is reached. Remove from heat and chop into bite-sized pieces.

  • 6

    Assemble the quesadilla by placing the whole wheat tortilla in the skillet on low heat. Sprinkle half of the shredded cheese over the tortilla, then add the steak and bell peppers evenly. Top with the remaining cheese.

  • 7

    Fold the tortilla over and cook for 2-3 minutes on each side, pressing gently, until the tortilla is crisp and the cheese is melted.

  • 8

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