YOUR SOLIN GENERATED RECIPE
Lean Steak and Veggie Whole Wheat Quesadillas
Enjoy a delicious balance of lean steak and vibrant vegetables nestled between whole wheat tortillas. This quesadilla is lightly grilled to perfection, combining succulent protein with a medley of colorful veggies and a hint of melted cheese for a satisfying meal any time of day.
INGREDIENTS
3 oz Lean Steak
1 Whole Wheat Tortilla
1/4 cup Part-Skim Mozzarella Cheese
1/2 medium Red Bell Pepper
1/4 medium Yellow Onion
1 cup Fresh Spinach
1 tsp Olive Oil
Salt & Pepper
PREPARATION
Thinly slice the lean steak into strips and season with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Sauté the steak strips until cooked through, about 3-4 minutes. Transfer to a plate.
In the same skillet, add sliced red bell pepper, chopped yellow onion, and fresh spinach. Sauté until the vegetables are slightly softened, about 2-3 minutes.
Place the whole wheat tortilla in the skillet and sprinkle half of the mozzarella cheese over one half of the tortilla.
Layer the cooked steak and sautéed veggies on top of the cheese, then sprinkle the remaining cheese over the filling.
Fold the tortilla in half and cook for another 2-3 minutes per side until the tortilla is crispy and the cheese has melted.
Remove from the skillet, slice into wedges, and serve warm.