Crispy Whole Wheat Steak and Bell Pepper Quesadillas

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

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

Savor the hearty flavor of tender steak paired with sweet, crisp bell peppers tucked between crispy whole wheat tortillas and melted low-fat cheese. This quesadilla offers a balanced mix of protein, complex carbs, and a satisfying crunch for any meal of the day.

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NUTRITION

459kcal
Protein
37.5g
Fat
23.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

1/2 Red Bell Pepper

1/4 cup Low-Fat Cheese (shredded)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the flank steak liberally with salt and pepper.

  • 2

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

  • 3

    Sear the steak for about 3-4 minutes per side until desired doneness, then set aside to rest for 5 minutes before slicing thinly.

  • 4

    In the same skillet, add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 5

    Warm the whole wheat tortilla in a separate skillet or microwave for 20 seconds to make it more pliable.

  • 6

    Assemble the quesadilla by layering the sliced steak, sautéed bell pepper, and low-fat cheese on one half of the tortilla.

  • 7

    Fold the tortilla over and cook it in a non-stick skillet over medium heat for 2-3 minutes per side until the cheese melts and the tortilla turns crispy.

  • 8

    Slice into wedges and serve immediately.

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

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

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

Savor the hearty flavor of tender steak paired with sweet, crisp bell peppers tucked between crispy whole wheat tortillas and melted low-fat cheese. This quesadilla offers a balanced mix of protein, complex carbs, and a satisfying crunch for any meal of the day.

NUTRITION

459kcal
Protein
37.5g
Fat
23.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

1/2 Red Bell Pepper

1/4 cup Low-Fat Cheese (shredded)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Season the flank steak liberally with salt and pepper.

  • 2

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

  • 3

    Sear the steak for about 3-4 minutes per side until desired doneness, then set aside to rest for 5 minutes before slicing thinly.

  • 4

    In the same skillet, add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 5

    Warm the whole wheat tortilla in a separate skillet or microwave for 20 seconds to make it more pliable.

  • 6

    Assemble the quesadilla by layering the sliced steak, sautéed bell pepper, and low-fat cheese on one half of the tortilla.

  • 7

    Fold the tortilla over and cook it in a non-stick skillet over medium heat for 2-3 minutes per side until the cheese melts and the tortilla turns crispy.

  • 8

    Slice into wedges and serve immediately.