Crispy Steak and Roasted Veggie Quesadillas

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

Crispy Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Roasted Veggie Quesadillas

Savor the delicious fusion of tender, lean steak and roasted bell peppers with caramelized onions and fresh spinach embraced between crispy whole wheat tortillas and melted reduced-fat cheddar cheese. This quesadilla packs a satisfying crunch and a balanced medley of flavors, making it an ideal choice for a nutritious yet indulgent meal.

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NUTRITION

441kcal
Protein
34.8g
Fat
16.8g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 medium Whole Wheat Tortilla

1/4 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1/2 cup Fresh Spinach

1/4 cup shredded Reduced-Fat Cheddar Cheese

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced red bell pepper and yellow onion with a teaspoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until softened and slightly caramelized.

  • 3

    While the veggies roast, heat a skillet over medium-high heat. Season the 3 oz lean steak with salt and pepper, and cook it for about 3-4 minutes per side until desired doneness is reached. Let the steak rest for a few minutes before slicing into thin strips.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Evenly distribute the roasted veggies, sliced steak, and fresh spinach on one half of the tortilla. Sprinkle the shredded reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half, pressing down gently to secure the filling.

  • 6

    Heat a non-stick skillet over medium heat and place the quesadilla in the pan. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from the skillet, slice into wedges, and enjoy your balanced, protein-packed quesadilla.

Crispy Steak and Roasted Veggie Quesadillas

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

Crispy Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Roasted Veggie Quesadillas

Savor the delicious fusion of tender, lean steak and roasted bell peppers with caramelized onions and fresh spinach embraced between crispy whole wheat tortillas and melted reduced-fat cheddar cheese. This quesadilla packs a satisfying crunch and a balanced medley of flavors, making it an ideal choice for a nutritious yet indulgent meal.

NUTRITION

441kcal
Protein
34.8g
Fat
16.8g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 medium Whole Wheat Tortilla

1/4 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1/2 cup Fresh Spinach

1/4 cup shredded Reduced-Fat Cheddar Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced red bell pepper and yellow onion with a teaspoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until softened and slightly caramelized.

  • 3

    While the veggies roast, heat a skillet over medium-high heat. Season the 3 oz lean steak with salt and pepper, and cook it for about 3-4 minutes per side until desired doneness is reached. Let the steak rest for a few minutes before slicing into thin strips.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Evenly distribute the roasted veggies, sliced steak, and fresh spinach on one half of the tortilla. Sprinkle the shredded reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half, pressing down gently to secure the filling.

  • 6

    Heat a non-stick skillet over medium heat and place the quesadilla in the pan. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from the skillet, slice into wedges, and enjoy your balanced, protein-packed quesadilla.