Crispy Whole Wheat Steak and Veggie Quesadillas

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

Crispy Whole Wheat Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadillas

Savor the perfect balance of tender, marinated flank steak with a colorful medley of sautéed bell peppers, red onions, and spinach, all sandwiched in a crispy whole wheat tortilla with a melty layer of reduced-fat cheddar. This wholesome quesadilla delivers a satisfying crunch and vibrant flavors, making it an ideal option for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

465kcal
Protein
42.0g
Fat
18.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla (approx. 50g)

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Fresh Spinach

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the flank steak lightly with salt and pepper, and grill or pan-sear over medium-high heat for about 3-4 minutes on each side until cooked to your preferred doneness. Allow the steak to rest for a few minutes before slicing thinly.

  • 2

    While the steak is resting, heat the olive oil in a skillet over medium heat. Sauté the red bell pepper, red onion, and spinach for about 3-4 minutes until the vegetables are tender but still crisp.

  • 3

    Lay the whole wheat tortilla flat on a work surface. Evenly spread the sautéed vegetables over half of the tortilla, and sprinkle the reduced-fat cheddar cheese on top.

  • 4

    Layer the sliced steak over the cheese and vegetables. Fold the tortilla in half to encase the filling.

  • 5

    Wipe the skillet clean and warm it over medium heat. Place the quesadilla in the skillet and cook for approximately 2-3 minutes on each side, or until the tortilla is crispy and the cheese has melted.

  • 6

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

Crispy Whole Wheat Steak and Veggie Quesadillas

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

Crispy Whole Wheat Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadillas

Savor the perfect balance of tender, marinated flank steak with a colorful medley of sautéed bell peppers, red onions, and spinach, all sandwiched in a crispy whole wheat tortilla with a melty layer of reduced-fat cheddar. This wholesome quesadilla delivers a satisfying crunch and vibrant flavors, making it an ideal option for breakfast, lunch, or dinner.

NUTRITION

465kcal
Protein
42.0g
Fat
18.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla (approx. 50g)

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Season the flank steak lightly with salt and pepper, and grill or pan-sear over medium-high heat for about 3-4 minutes on each side until cooked to your preferred doneness. Allow the steak to rest for a few minutes before slicing thinly.

  • 2

    While the steak is resting, heat the olive oil in a skillet over medium heat. Sauté the red bell pepper, red onion, and spinach for about 3-4 minutes until the vegetables are tender but still crisp.

  • 3

    Lay the whole wheat tortilla flat on a work surface. Evenly spread the sautéed vegetables over half of the tortilla, and sprinkle the reduced-fat cheddar cheese on top.

  • 4

    Layer the sliced steak over the cheese and vegetables. Fold the tortilla in half to encase the filling.

  • 5

    Wipe the skillet clean and warm it over medium heat. Place the quesadilla in the skillet and cook for approximately 2-3 minutes on each side, or until the tortilla is crispy and the cheese has melted.

  • 6

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