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

Enjoy a hearty quesadilla that balances tender, seasoned steak with a colorful medley of crisp vegetables and a touch of melted reduced-fat cheddar, all nestled in a whole wheat tortilla. This dish delivers a satisfying crunch and a well-rounded blend of flavors perfect for a versatile meal.

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NUTRITION

473kcal
Protein
32.2g
Fat
22.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

0.5 cup sliced Red Bell Pepper

0.25 cup sliced Onion

0.5 cup Fresh Spinach

0.25 cup Reduced-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin) to taste

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PREPARATION

  • 1

    Season the flank steak with salt, pepper, and a pinch of cumin. Let it rest for a few minutes.

  • 2

    Heat a skillet over medium-high heat and add the teaspoon of olive oil.

  • 3

    Sear the steak for about 3-4 minutes per side until desired doneness, then remove from the pan and let it rest before slicing thinly.

  • 4

    In the same skillet, add the sliced red bell pepper, onion, and fresh spinach. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 5

    Lay out the whole wheat tortilla on a flat surface and evenly sprinkle the reduced-fat cheddar cheese on one half.

  • 6

    Layer the sautéed vegetables and sliced steak on top of the cheese.

  • 7

    Fold the tortilla over the filling and return it to the skillet. Cook over medium heat for 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.

  • 8

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

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

Enjoy a hearty quesadilla that balances tender, seasoned steak with a colorful medley of crisp vegetables and a touch of melted reduced-fat cheddar, all nestled in a whole wheat tortilla. This dish delivers a satisfying crunch and a well-rounded blend of flavors perfect for a versatile meal.

NUTRITION

473kcal
Protein
32.2g
Fat
22.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

0.5 cup sliced Red Bell Pepper

0.25 cup sliced Onion

0.5 cup Fresh Spinach

0.25 cup Reduced-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin) to taste

PREPARATION

  • 1

    Season the flank steak with salt, pepper, and a pinch of cumin. Let it rest for a few minutes.

  • 2

    Heat a skillet over medium-high heat and add the teaspoon of olive oil.

  • 3

    Sear the steak for about 3-4 minutes per side until desired doneness, then remove from the pan and let it rest before slicing thinly.

  • 4

    In the same skillet, add the sliced red bell pepper, onion, and fresh spinach. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 5

    Lay out the whole wheat tortilla on a flat surface and evenly sprinkle the reduced-fat cheddar cheese on one half.

  • 6

    Layer the sautéed vegetables and sliced steak on top of the cheese.

  • 7

    Fold the tortilla over the filling and return it to the skillet. Cook over medium heat for 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.

  • 8

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