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

Enjoy a vibrant twist on a classic quesadilla featuring sliced lean flank steak marinated in zesty lime and spicy seasonings, paired with crisp bell peppers and low-fat cheese nestled between whole wheat tortillas. Perfectly balanced for a satisfying meal any time of day.

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NUTRITION

465kcal
Protein
38.9g
Fat
21.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

1 medium Bell Peppers (Mixed red & green)

1/3 cup Low-Fat Monterey Jack Cheese, shredded

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the flank steak into thin strips and marinate in lime juice, olive oil, chili powder, cumin, salt, and pepper for at least 15 minutes.

  • 2

    Heat a skillet over medium-high heat and cook the steak strips until just browned, about 3-4 minutes. Remove from skillet and set aside.

  • 3

    In the same skillet, add sliced bell peppers and sauté until they begin to soften, about 3 minutes.

  • 4

    Lay the whole wheat tortilla on a flat surface and sprinkle evenly with shredded cheese.

  • 5

    Layer the cooked steak and sautéed bell peppers over the cheese.

  • 6

    Fold the tortilla in half and return it to the skillet over medium heat. Cook for 2-3 minutes per side until the tortilla is golden and the cheese is melted.

  • 7

    Remove from heat, 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

Enjoy a vibrant twist on a classic quesadilla featuring sliced lean flank steak marinated in zesty lime and spicy seasonings, paired with crisp bell peppers and low-fat cheese nestled between whole wheat tortillas. Perfectly balanced for a satisfying meal any time of day.

NUTRITION

465kcal
Protein
38.9g
Fat
21.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

1 medium Bell Peppers (Mixed red & green)

1/3 cup Low-Fat Monterey Jack Cheese, shredded

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the flank steak into thin strips and marinate in lime juice, olive oil, chili powder, cumin, salt, and pepper for at least 15 minutes.

  • 2

    Heat a skillet over medium-high heat and cook the steak strips until just browned, about 3-4 minutes. Remove from skillet and set aside.

  • 3

    In the same skillet, add sliced bell peppers and sauté until they begin to soften, about 3 minutes.

  • 4

    Lay the whole wheat tortilla on a flat surface and sprinkle evenly with shredded cheese.

  • 5

    Layer the cooked steak and sautéed bell peppers over the cheese.

  • 6

    Fold the tortilla in half and return it to the skillet over medium heat. Cook for 2-3 minutes per side until the tortilla is golden and the cheese is melted.

  • 7

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