Spicy Steak and Bell Pepper Quesadillas

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

Spicy Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Spicy Steak and Bell Pepper Quesadillas

Experience a satisfying fusion of smoky, spicy steak with the crunchy sweetness of bell peppers nestled inside a whole wheat tortilla. Finished with a melty layer of reduced-fat cheddar, this quesadilla delivers bold flavors in every bite while keeping the plate balanced and nutritious.

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NUTRITION

419kcal
Protein
35.2g
Fat
22.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 small Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Chili Powder

1/2 tsp Cumin

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Season the 4 oz flank steak with chili powder, cumin, salt, and pepper. Sear the steak in the skillet until cooked to your desired doneness, approximately 3-4 minutes per side. Let it rest briefly before slicing thinly.

  • 3

    In the same skillet, quickly sauté the sliced red bell pepper for 2-3 minutes until just tender, stirring occasionally.

  • 4

    Lay the whole wheat tortilla flat and evenly sprinkle the reduced-fat cheddar cheese over one half of the tortilla.

  • 5

    Arrange the sliced steak and sautéed bell pepper on top of the cheese. Fold the tortilla over to create a half-moon.

  • 6

    Return the folded quesadilla to the skillet and grill for 2-3 minutes per side, or until the tortilla becomes crisp and the cheese melts.

  • 7

    Remove from heat, cut into wedges, and serve warm.

Spicy Steak and Bell Pepper Quesadillas

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

Spicy Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Spicy Steak and Bell Pepper Quesadillas

Experience a satisfying fusion of smoky, spicy steak with the crunchy sweetness of bell peppers nestled inside a whole wheat tortilla. Finished with a melty layer of reduced-fat cheddar, this quesadilla delivers bold flavors in every bite while keeping the plate balanced and nutritious.

NUTRITION

419kcal
Protein
35.2g
Fat
22.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 small Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Chili Powder

1/2 tsp Cumin

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Season the 4 oz flank steak with chili powder, cumin, salt, and pepper. Sear the steak in the skillet until cooked to your desired doneness, approximately 3-4 minutes per side. Let it rest briefly before slicing thinly.

  • 3

    In the same skillet, quickly sauté the sliced red bell pepper for 2-3 minutes until just tender, stirring occasionally.

  • 4

    Lay the whole wheat tortilla flat and evenly sprinkle the reduced-fat cheddar cheese over one half of the tortilla.

  • 5

    Arrange the sliced steak and sautéed bell pepper on top of the cheese. Fold the tortilla over to create a half-moon.

  • 6

    Return the folded quesadilla to the skillet and grill for 2-3 minutes per side, or until the tortilla becomes crisp and the cheese melts.

  • 7

    Remove from heat, cut into wedges, and serve warm.