Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a savory twist on a classic quesadilla with tender slices of lean steak, a colorful medley of bell peppers and onions, all nestled between crispy whole wheat tortillas with a hint of melted reduced-fat cheese. This recipe perfectly balances flavors and textures, making it a delicious option for breakfast, lunch, or dinner.

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NUTRITION

504kcal
Protein
37.6g
Fat
22.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

2 Whole Wheat Tortillas

1/2 medium Red Bell Pepper

1/2 medium Yellow Onion

1/4 cup Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat and lightly brush with olive oil.

  • 2

    Season the lean steak with salt and pepper. Sear the steak for about 2-3 minutes on each side until cooked to your desired doneness. Remove from the pan and let it rest before slicing thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and yellow onion. Sauté for 3-4 minutes until they are tender yet crisp. Season lightly with salt and pepper.

  • 4

    Lay out the whole wheat tortillas on a clean surface. Evenly distribute a sprinkle of reduced-fat cheddar cheese over one half of each tortilla. Top with the sautéed veggies and sliced steak.

  • 5

    Fold the tortillas over to form quesadillas. Place the quesadillas back in the skillet and cook on medium heat for 2-3 minutes on each side, pressing slightly, until the tortillas are crispy and the cheese has melted.

  • 6

    Remove from heat, slice into wedges, and serve immediately.

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a savory twist on a classic quesadilla with tender slices of lean steak, a colorful medley of bell peppers and onions, all nestled between crispy whole wheat tortillas with a hint of melted reduced-fat cheese. This recipe perfectly balances flavors and textures, making it a delicious option for breakfast, lunch, or dinner.

NUTRITION

504kcal
Protein
37.6g
Fat
22.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

2 Whole Wheat Tortillas

1/2 medium Red Bell Pepper

1/2 medium Yellow Onion

1/4 cup Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and lightly brush with olive oil.

  • 2

    Season the lean steak with salt and pepper. Sear the steak for about 2-3 minutes on each side until cooked to your desired doneness. Remove from the pan and let it rest before slicing thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and yellow onion. Sauté for 3-4 minutes until they are tender yet crisp. Season lightly with salt and pepper.

  • 4

    Lay out the whole wheat tortillas on a clean surface. Evenly distribute a sprinkle of reduced-fat cheddar cheese over one half of each tortilla. Top with the sautéed veggies and sliced steak.

  • 5

    Fold the tortillas over to form quesadillas. Place the quesadillas back in the skillet and cook on medium heat for 2-3 minutes on each side, pressing slightly, until the tortillas are crispy and the cheese has melted.

  • 6

    Remove from heat, slice into wedges, and serve immediately.