Crispy Whole Wheat Steak and Veggie Quesadillas

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

Crispy Whole Wheat Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadillas

Savor the harmony of tender flank steak, vibrant sautéed bell peppers, onions, and fresh spinach tucked between crispy whole wheat tortillas with a light melt of reduced-fat cheddar cheese. This quesadilla is both satisfying and balanced, delivering savory flavors with a delightful crunch in every bite.

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NUTRITION

447kcal
Protein
38.7g
Fat
19.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

2 Whole Wheat Tortillas

1/2 cup Red Bell Pepper (sliced)

1/4 cup Yellow Onion (sliced)

1 cup Fresh Spinach

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the flank steak with salt and pepper, then sear in the skillet until browned on both sides, about 3-4 minutes per side. Remove and let rest for a few minutes before thinly slicing against the grain.

  • 3

    In the same skillet, add the sliced red bell pepper and yellow onion. Sauté until they soften, about 3-5 minutes. Toss in the spinach and cook until just wilted.

  • 4

    Lay out one whole wheat tortilla and layer with a portion of the sautéed vegetables, thin slices of steak, and a sprinkle of shredded reduced-fat cheddar cheese.

  • 5

    Top with the second tortilla and press gently. Return the quesadilla to the skillet and cook over medium heat until the tortilla is crispy and the cheese melts, about 2-3 minutes per side.

  • 6

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

Crispy Whole Wheat Steak and Veggie Quesadillas

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

Crispy Whole Wheat Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadillas

Savor the harmony of tender flank steak, vibrant sautéed bell peppers, onions, and fresh spinach tucked between crispy whole wheat tortillas with a light melt of reduced-fat cheddar cheese. This quesadilla is both satisfying and balanced, delivering savory flavors with a delightful crunch in every bite.

NUTRITION

447kcal
Protein
38.7g
Fat
19.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

2 Whole Wheat Tortillas

1/2 cup Red Bell Pepper (sliced)

1/4 cup Yellow Onion (sliced)

1 cup Fresh Spinach

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the flank steak with salt and pepper, then sear in the skillet until browned on both sides, about 3-4 minutes per side. Remove and let rest for a few minutes before thinly slicing against the grain.

  • 3

    In the same skillet, add the sliced red bell pepper and yellow onion. Sauté until they soften, about 3-5 minutes. Toss in the spinach and cook until just wilted.

  • 4

    Lay out one whole wheat tortilla and layer with a portion of the sautéed vegetables, thin slices of steak, and a sprinkle of shredded reduced-fat cheddar cheese.

  • 5

    Top with the second tortilla and press gently. Return the quesadilla to the skillet and cook over medium heat until the tortilla is crispy and the cheese melts, about 2-3 minutes per side.

  • 6

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