Lean Steak and Crispy Whole Wheat Veggie Quesadillas

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

Lean Steak and Crispy Whole Wheat Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Crispy Whole Wheat Veggie Quesadillas

Savor the flavor of tender lean steak paired with a colorful medley of bell peppers, onions, and spinach, all nestled inside a crispy whole wheat tortilla. This quesadilla delivers a satisfying crunch and a burst of vibrant flavors, making it a versatile meal perfect for any time of the day.

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NUTRITION

432kcal
Protein
36.9g
Fat
17.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers (sliced)

1/4 cup Onion (sliced)

1 cup Spinach

1 oz Reduced-Fat Mozzarella Cheese

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 2

    Season the lean steak with salt and pepper, then sear for about 2-3 minutes per side until desired doneness, then let it rest before slicing thinly.

  • 3

    In the same skillet, lightly sauté the sliced bell peppers and onions until they start to soften, about 2-3 minutes. Add the spinach in the last minute to wilt it.

  • 4

    Place the whole wheat tortilla on a flat surface. On half of the tortilla, layer the sautéed veggies, sliced steak, and sprinkle the reduced-fat mozzarella cheese evenly.

  • 5

    Fold the tortilla over to create a quesadilla. Return the quesadilla to the skillet and cook for 2-3 minutes per side until the tortilla is crispy and the cheese starts melting.

  • 6

    Remove from the skillet, slice into wedges, and serve warm.

Lean Steak and Crispy Whole Wheat Veggie Quesadillas

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

Lean Steak and Crispy Whole Wheat Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Crispy Whole Wheat Veggie Quesadillas

Savor the flavor of tender lean steak paired with a colorful medley of bell peppers, onions, and spinach, all nestled inside a crispy whole wheat tortilla. This quesadilla delivers a satisfying crunch and a burst of vibrant flavors, making it a versatile meal perfect for any time of the day.

NUTRITION

432kcal
Protein
36.9g
Fat
17.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers (sliced)

1/4 cup Onion (sliced)

1 cup Spinach

1 oz Reduced-Fat Mozzarella Cheese

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 2

    Season the lean steak with salt and pepper, then sear for about 2-3 minutes per side until desired doneness, then let it rest before slicing thinly.

  • 3

    In the same skillet, lightly sauté the sliced bell peppers and onions until they start to soften, about 2-3 minutes. Add the spinach in the last minute to wilt it.

  • 4

    Place the whole wheat tortilla on a flat surface. On half of the tortilla, layer the sautéed veggies, sliced steak, and sprinkle the reduced-fat mozzarella cheese evenly.

  • 5

    Fold the tortilla over to create a quesadilla. Return the quesadilla to the skillet and cook for 2-3 minutes per side until the tortilla is crispy and the cheese starts melting.

  • 6

    Remove from the skillet, slice into wedges, and serve warm.