Lean Steak and Crispy Bell Pepper Quesadillas

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

Lean Steak and Crispy Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Crispy Bell Pepper Quesadillas

Savor the delightful combination of tender lean steak, vibrant bell peppers, and melted reduced-fat cheese sandwiched between a whole wheat tortilla. This quesadilla balances savory and crunchy textures for a satisfying meal at any time of the day.

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NUTRITION

340kcal
Protein
36.5g
Fat
9.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 Whole Wheat Tortilla

1/2 cup Red Bell Pepper, chopped

1/4 cup Reduced-Fat Cheddar Cheese, shredded

Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for about 2-3 minutes per side until it reaches your preferred doneness. Remove and let it rest, then slice thinly.

  • 3

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

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly layer the sautéed bell peppers, sliced steak, and sprinkle the shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla in half, pressing gently.

  • 6

    Wipe the skillet again with cooking spray and return the quesadilla to the skillet. Cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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

Lean Steak and Crispy Bell Pepper Quesadillas

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

Lean Steak and Crispy Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Crispy Bell Pepper Quesadillas

Savor the delightful combination of tender lean steak, vibrant bell peppers, and melted reduced-fat cheese sandwiched between a whole wheat tortilla. This quesadilla balances savory and crunchy textures for a satisfying meal at any time of the day.

NUTRITION

340kcal
Protein
36.5g
Fat
9.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 Whole Wheat Tortilla

1/2 cup Red Bell Pepper, chopped

1/4 cup Reduced-Fat Cheddar Cheese, shredded

Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for about 2-3 minutes per side until it reaches your preferred doneness. Remove and let it rest, then slice thinly.

  • 3

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

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly layer the sautéed bell peppers, sliced steak, and sprinkle the shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla in half, pressing gently.

  • 6

    Wipe the skillet again with cooking spray and return the quesadilla to the skillet. Cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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