YOUR SOLIN GENERATED RECIPE
Crispy Steak and Veggie Whole Wheat Quesadillas
Enjoy a hearty and satisfying quesadilla loaded with tender, crispy steak, vibrant bell peppers, sautéed onions, and fresh spinach tucked inside a warm whole wheat tortilla with a hint of melted low-fat cheddar. This dish offers a balance of savory flavors and a perfect crisp, making it ideal for a nutritious lunch or dinner.
INGREDIENTS
3 oz Sirloin Steak
1 whole wheat tortilla
1/2 medium Red Bell Pepper
1/4 medium Yellow Onion
1/2 cup Fresh Spinach
1/4 cup Low-Fat Cheddar Cheese
1 tsp Olive Oil
PREPARATION
Season the steak with your preferred spices (salt and pepper work well) and let it come to room temperature.
Heat a skillet over medium-high heat and add the olive oil.
Place the steak in the skillet and cook for about 3-4 minutes per side until it reaches your desired level of crispiness, then let it rest before slicing thinly.
In the same skillet, add the sliced red bell pepper, chopped onion, and fresh spinach. Sauté for 2-3 minutes until the vegetables are slightly softened but still crisp.
Lay the whole wheat tortilla flat and sprinkle half of the low-fat cheddar cheese on one half of the tortilla.
Arrange the sautéed vegetables and sliced steak evenly over the cheese, then sprinkle the remaining cheese on top.
Fold the tortilla over to create a half-moon shape.
Return the quesadilla to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is golden brown and crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve warm.