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

Savor the bold flavors of tender spicy steak paired with sweet, sautéed bell peppers and onions melted with a touch of reduced-fat cheddar, all nestled in a warm whole wheat tortilla. Perfect for breakfast, lunch, or dinner, this quesadilla is a satisfying balance of protein and vibrant spices.

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NUTRITION

418kcal
Protein
40.5g
Fat
16.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 piece Whole Wheat Tortilla

0.5 medium Red Bell Pepper

0.25 medium Onion

0.25 cup Reduced-Fat Cheddar Cheese

Cooking spray (light)

0.5 tsp Chili Powder

0.5 tsp Cumin

0.25 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat and lightly coat with olive oil cooking spray.

  • 2

    Season the flank steak on both sides with chili powder, cumin, garlic powder, salt, and pepper.

  • 3

    Sear the steak in the hot skillet for about 2-3 minutes per side or until cooked to desired doneness. Remove the steak and let it rest before thinly slicing against the grain.

  • 4

    In the same skillet, add sliced red bell pepper and diced onion. Sauté for 3-4 minutes until they soften.

  • 5

    Place the whole wheat tortilla on a clean surface and evenly layer the sliced steak, sautéed veggies, and sprinkle the reduced-fat cheddar cheese over the top.

  • 6

    Fold the tortilla in half to form a quesadilla.

  • 7

    Wipe out the skillet with cooking spray if needed and return it to medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crisp.

  • 8

    Remove from heat, slice 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

Savor the bold flavors of tender spicy steak paired with sweet, sautéed bell peppers and onions melted with a touch of reduced-fat cheddar, all nestled in a warm whole wheat tortilla. Perfect for breakfast, lunch, or dinner, this quesadilla is a satisfying balance of protein and vibrant spices.

NUTRITION

418kcal
Protein
40.5g
Fat
16.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 piece Whole Wheat Tortilla

0.5 medium Red Bell Pepper

0.25 medium Onion

0.25 cup Reduced-Fat Cheddar Cheese

Cooking spray (light)

0.5 tsp Chili Powder

0.5 tsp Cumin

0.25 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and lightly coat with olive oil cooking spray.

  • 2

    Season the flank steak on both sides with chili powder, cumin, garlic powder, salt, and pepper.

  • 3

    Sear the steak in the hot skillet for about 2-3 minutes per side or until cooked to desired doneness. Remove the steak and let it rest before thinly slicing against the grain.

  • 4

    In the same skillet, add sliced red bell pepper and diced onion. Sauté for 3-4 minutes until they soften.

  • 5

    Place the whole wheat tortilla on a clean surface and evenly layer the sliced steak, sautéed veggies, and sprinkle the reduced-fat cheddar cheese over the top.

  • 6

    Fold the tortilla in half to form a quesadilla.

  • 7

    Wipe out the skillet with cooking spray if needed and return it to medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crisp.

  • 8

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