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

Enjoy a vibrant twist on the classic quesadilla with tender grilled steak, sautéed bell peppers, a sprinkle of reduced fat cheddar, and whole wheat tortillas. The smoky, seared steak and sweet peppers meld beautifully to create a quick, flavor-packed meal that’s both satisfying and nutritious.

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NUTRITION

496kcal
Protein
45.8g
Fat
19.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1 Whole Wheat Tortilla

1/2 cup Reduced Fat Shredded Cheddar Cheese

1 tsp Olive Oil

1/2 tsp Cumin Powder

1/2 tsp Chili Powder

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Brush the steak lightly with olive oil and season with cumin and chili powder.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare, or adjust cooking time as desired. Let it rest for a few minutes before slicing thinly.

  • 4

    While the steak is resting, heat a non-stick pan over medium heat with a small drizzle of olive oil. Add sliced red and green bell peppers and sauté until slightly softened, about 3-4 minutes.

  • 5

    Place the whole wheat tortilla in the pan. Sprinkle the reduced fat cheddar cheese evenly on one half of the tortilla.

  • 6

    Layer the sliced steak and sautéed bell peppers over the cheese, then fold the tortilla in half to enclose the filling.

  • 7

    Cook for another 2-3 minutes on each side until the cheese melts and the tortilla is crisp.

  • 8

    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

Enjoy a vibrant twist on the classic quesadilla with tender grilled steak, sautéed bell peppers, a sprinkle of reduced fat cheddar, and whole wheat tortillas. The smoky, seared steak and sweet peppers meld beautifully to create a quick, flavor-packed meal that’s both satisfying and nutritious.

NUTRITION

496kcal
Protein
45.8g
Fat
19.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1 Whole Wheat Tortilla

1/2 cup Reduced Fat Shredded Cheddar Cheese

1 tsp Olive Oil

1/2 tsp Cumin Powder

1/2 tsp Chili Powder

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Brush the steak lightly with olive oil and season with cumin and chili powder.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare, or adjust cooking time as desired. Let it rest for a few minutes before slicing thinly.

  • 4

    While the steak is resting, heat a non-stick pan over medium heat with a small drizzle of olive oil. Add sliced red and green bell peppers and sauté until slightly softened, about 3-4 minutes.

  • 5

    Place the whole wheat tortilla in the pan. Sprinkle the reduced fat cheddar cheese evenly on one half of the tortilla.

  • 6

    Layer the sliced steak and sautéed bell peppers over the cheese, then fold the tortilla in half to enclose the filling.

  • 7

    Cook for another 2-3 minutes on each side until the cheese melts and the tortilla is crisp.

  • 8

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