Crispy Baked Steak and Bell Pepper Quesadillas

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

Crispy Baked Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Steak and Bell Pepper Quesadillas

Enjoy a savory twist on quesadillas with tender, crispy baked steak paired with sweet, roasted red bell peppers, all nestled in a whole wheat tortilla and lightly melted with reduced-fat cheddar. This dish delivers a perfect balance of textures and a burst of flavors that work beautifully for any meal time.

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NUTRITION

391kcal
Protein
34.5g
Fat
15.6g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak (Top Sirloin)

1 medium Whole Wheat Tortilla

1/2 cup sliced Red Bell Pepper

0.5 ounce Reduced-Fat Shredded Cheddar Cheese

Olive Oil Spray

1/2 teaspoon Ground Cumin

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Season the 4-ounce steak with ground cumin, garlic powder, salt, and pepper. Lightly spray with olive oil spray to help with crisping.

  • 3

    Place the seasoned steak on the prepared baking sheet and bake for about 10-12 minutes or until it reaches your desired doneness, turning halfway for even crisping.

  • 4

    Remove the steak from the oven and let it rest for 5 minutes. Once cooled slightly, thinly slice the steak.

  • 5

    Assemble the quesadilla by laying the whole wheat tortilla flat. Distribute sliced red bell peppers evenly over half of the tortilla, add the sliced steak, and sprinkle the reduced-fat shredded cheddar cheese on top.

  • 6

    Fold the tortilla over to cover the fillings and place it on a clean baking sheet. Spray the top lightly with olive oil spray.

  • 7

    Return the quesadilla to the oven and bake for an additional 5-7 minutes, or until the tortilla is crispy and the cheese is melted.

  • 8

    Cut into wedges and serve immediately.

Crispy Baked Steak and Bell Pepper Quesadillas

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

Crispy Baked Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Steak and Bell Pepper Quesadillas

Enjoy a savory twist on quesadillas with tender, crispy baked steak paired with sweet, roasted red bell peppers, all nestled in a whole wheat tortilla and lightly melted with reduced-fat cheddar. This dish delivers a perfect balance of textures and a burst of flavors that work beautifully for any meal time.

NUTRITION

391kcal
Protein
34.5g
Fat
15.6g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak (Top Sirloin)

1 medium Whole Wheat Tortilla

1/2 cup sliced Red Bell Pepper

0.5 ounce Reduced-Fat Shredded Cheddar Cheese

Olive Oil Spray

1/2 teaspoon Ground Cumin

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Season the 4-ounce steak with ground cumin, garlic powder, salt, and pepper. Lightly spray with olive oil spray to help with crisping.

  • 3

    Place the seasoned steak on the prepared baking sheet and bake for about 10-12 minutes or until it reaches your desired doneness, turning halfway for even crisping.

  • 4

    Remove the steak from the oven and let it rest for 5 minutes. Once cooled slightly, thinly slice the steak.

  • 5

    Assemble the quesadilla by laying the whole wheat tortilla flat. Distribute sliced red bell peppers evenly over half of the tortilla, add the sliced steak, and sprinkle the reduced-fat shredded cheddar cheese on top.

  • 6

    Fold the tortilla over to cover the fillings and place it on a clean baking sheet. Spray the top lightly with olive oil spray.

  • 7

    Return the quesadilla to the oven and bake for an additional 5-7 minutes, or until the tortilla is crispy and the cheese is melted.

  • 8

    Cut into wedges and serve immediately.