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

Savor the smoky flavors of tender grilled steak paired with the vibrant crunch of bell peppers, all tucked between whole wheat tortillas and melted low-fat cheese for a satisfying and balanced quesadilla experience.

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NUTRITION

435kcal
Protein
34.8g
Fat
17.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Sliced Bell Peppers

2 tbsp Thinly Sliced Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat and lightly brush with olive oil.

  • 2

    Season the flank steak with salt and pepper. Grill the steak for about 3-4 minutes on each side or until it reaches your desired level of doneness. Allow the steak to rest for a few minutes before slicing thinly against the grain.

  • 3

    Meanwhile, in a small bowl, combine the sliced bell peppers and red onions. Optionally, toss with a tiny drizzle of olive oil and a pinch of salt to enhance flavor.

  • 4

    Place the whole wheat tortilla on a clean surface and evenly sprinkle the low-fat shredded cheese on one half of the tortilla.

  • 5

    Add the sliced steak and mixed vegetables over the cheese. Fold the tortilla in half to create a quesadilla.

  • 6

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil. Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 7

    Remove from heat, 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

Savor the smoky flavors of tender grilled steak paired with the vibrant crunch of bell peppers, all tucked between whole wheat tortillas and melted low-fat cheese for a satisfying and balanced quesadilla experience.

NUTRITION

435kcal
Protein
34.8g
Fat
17.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Sliced Bell Peppers

2 tbsp Thinly Sliced Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat and lightly brush with olive oil.

  • 2

    Season the flank steak with salt and pepper. Grill the steak for about 3-4 minutes on each side or until it reaches your desired level of doneness. Allow the steak to rest for a few minutes before slicing thinly against the grain.

  • 3

    Meanwhile, in a small bowl, combine the sliced bell peppers and red onions. Optionally, toss with a tiny drizzle of olive oil and a pinch of salt to enhance flavor.

  • 4

    Place the whole wheat tortilla on a clean surface and evenly sprinkle the low-fat shredded cheese on one half of the tortilla.

  • 5

    Add the sliced steak and mixed vegetables over the cheese. Fold the tortilla in half to create a quesadilla.

  • 6

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil. Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 7

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