Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Experience the fusion of hearty, juicy steak with vibrant sautéed veggies tucked inside a crispy whole wheat tortilla. This dish delivers a satisfying crunch with every bite and a colorful mix of bell peppers, onions, and fresh spinach, balanced with a sprinkle of melted low-fat cheese. It's a perfect blend for any time of day, offering both robust flavor and smart, clean nutrition.

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NUTRITION

377kcal
Protein
35.7g
Fat
11.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak (85g)

1 Whole Wheat Tortilla (45g)

1/4 cup Low-Fat Shredded Cheese (28g)

1/2 medium Bell Pepper (75g)

1/2 small Onion (40g)

1 cup Fresh Spinach (30g)

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and spray with olive oil cooking spray.

  • 3

    Sauté the steak slices for 2-3 minutes per side until cooked to your preferred doneness, then remove and set aside.

  • 4

    In the same skillet, add the sliced bell pepper, onion, and fresh spinach. Sauté for 2-3 minutes until the veggies are tender but still crisp.

  • 5

    Return the steak to the skillet and mix with the vegetables for an additional minute to combine flavors.

  • 6

    Place the whole wheat tortilla on a clean, heated skillet over medium heat. Evenly spread the steak and veggie mixture over half of the tortilla.

  • 7

    Sprinkle the low-fat shredded cheese on top, then fold the tortilla over to enclose the filling.

  • 8

    Cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted. Cut into wedges and serve warm.

Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Experience the fusion of hearty, juicy steak with vibrant sautéed veggies tucked inside a crispy whole wheat tortilla. This dish delivers a satisfying crunch with every bite and a colorful mix of bell peppers, onions, and fresh spinach, balanced with a sprinkle of melted low-fat cheese. It's a perfect blend for any time of day, offering both robust flavor and smart, clean nutrition.

NUTRITION

377kcal
Protein
35.7g
Fat
11.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak (85g)

1 Whole Wheat Tortilla (45g)

1/4 cup Low-Fat Shredded Cheese (28g)

1/2 medium Bell Pepper (75g)

1/2 small Onion (40g)

1 cup Fresh Spinach (30g)

Olive Oil Cooking Spray

PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and spray with olive oil cooking spray.

  • 3

    Sauté the steak slices for 2-3 minutes per side until cooked to your preferred doneness, then remove and set aside.

  • 4

    In the same skillet, add the sliced bell pepper, onion, and fresh spinach. Sauté for 2-3 minutes until the veggies are tender but still crisp.

  • 5

    Return the steak to the skillet and mix with the vegetables for an additional minute to combine flavors.

  • 6

    Place the whole wheat tortilla on a clean, heated skillet over medium heat. Evenly spread the steak and veggie mixture over half of the tortilla.

  • 7

    Sprinkle the low-fat shredded cheese on top, then fold the tortilla over to enclose the filling.

  • 8

    Cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted. Cut into wedges and serve warm.