YOUR SOLIN GENERATED RECIPE
Steak and Roasted Veggie Whole Wheat Quesadillas
Enjoy tender lean steak paired with a colorful medley of roasted bell peppers and red onions, all nestled between whole wheat tortillas and lightly melted low-fat cheese. This quesadilla offers a satisfying crunch and a burst of flavor in every bite, making it a perfect meal for any time of day.
INGREDIENTS
3 oz Lean Steak
2 Whole Wheat Tortillas
1 oz Low-Fat Cheddar Cheese
1/2 medium Red Bell Pepper
1/4 medium Red Onion
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Slice the red bell pepper and red onion into thin strips, toss with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the vegetables for about 12-15 minutes until they are tender and slightly charred.
Meanwhile, season the lean steak with salt and pepper. Grill or sear the steak over medium-high heat for about 3-4 minutes per side for medium-rare, or cook to your desired doneness. Let the steak rest, then thinly slice against the grain.
Assemble the quesadillas by laying one whole wheat tortilla flat, sprinkle half of the low-fat cheese, layer on the sliced steak and roasted veggies, then top with the remaining cheese and another tortilla.
Heat a non-stick skillet over medium heat. Place the assembled quesadilla in the skillet and cook until the bottom is golden and the cheese starts to melt, about 2-3 minutes. Carefully flip and cook the other side for another 2-3 minutes.
Remove from heat, cut into wedges, and serve immediately.