Crispy Baked Steak and Veggie Quesadillas

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

Crispy Baked Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Steak and Veggie Quesadillas

Enjoy a balanced, crispy baked quesadilla filled with tender lean steak, sautéed bell peppers, red onions, and fresh spinach, all melded with melted reduced-fat cheddar for a satisfying, protein-packed meal.

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NUTRITION

483kcal
Protein
38.1g
Fat
22.8g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/4 cup Red Onion

1/2 cup Fresh Spinach

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Season the steak lightly with salt, pepper, and a pinch of your favorite spices. Sear the steak in a hot skillet for 1-2 minutes per side until a crust forms, then let it rest and slice thinly.

  • 3

    Lightly spray a skillet with olive oil and sauté the mixed bell peppers, red onion, and spinach for 3-4 minutes until slightly softened.

  • 4

    Place the whole wheat tortilla on a clean surface. Layer the sliced steak, sautéed veggies, and sprinkle the reduced-fat cheddar cheese evenly on half of the tortilla.

  • 5

    Fold the tortilla in half to cover the filling. Lightly coat the top with olive oil spray to help crisp the quesadilla.

  • 6

    Place the quesadilla onto the prepared baking sheet and bake for 7-10 minutes until the tortilla edges are crispy and the cheese has melted.

  • 7

    Remove from the oven, let it cool for a minute, slice into wedges, and serve warm.

Crispy Baked Steak and Veggie Quesadillas

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

Crispy Baked Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Steak and Veggie Quesadillas

Enjoy a balanced, crispy baked quesadilla filled with tender lean steak, sautéed bell peppers, red onions, and fresh spinach, all melded with melted reduced-fat cheddar for a satisfying, protein-packed meal.

NUTRITION

483kcal
Protein
38.1g
Fat
22.8g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/4 cup Red Onion

1/2 cup Fresh Spinach

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Season the steak lightly with salt, pepper, and a pinch of your favorite spices. Sear the steak in a hot skillet for 1-2 minutes per side until a crust forms, then let it rest and slice thinly.

  • 3

    Lightly spray a skillet with olive oil and sauté the mixed bell peppers, red onion, and spinach for 3-4 minutes until slightly softened.

  • 4

    Place the whole wheat tortilla on a clean surface. Layer the sliced steak, sautéed veggies, and sprinkle the reduced-fat cheddar cheese evenly on half of the tortilla.

  • 5

    Fold the tortilla in half to cover the filling. Lightly coat the top with olive oil spray to help crisp the quesadilla.

  • 6

    Place the quesadilla onto the prepared baking sheet and bake for 7-10 minutes until the tortilla edges are crispy and the cheese has melted.

  • 7

    Remove from the oven, let it cool for a minute, slice into wedges, and serve warm.