Crispy Steak and Roasted Veggie Quesadillas

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

Crispy Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Roasted Veggie Quesadillas

Savor a delicious quesadilla featuring thinly sliced, seasoned lean steak paired with a medley of roasted bell peppers, onions, and zucchini, all melted together with a sprinkle of low-fat mozzarella in a whole wheat tortilla. This satisfying mix of flavors and textures is perfect for any meal of the day.

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NUTRITION

420kcal
Protein
34g
Fat
18.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla (70g)

1/4 cup Low-Fat Mozzarella Cheese, shredded

1/2 cup Roasted Mixed Veggies (Bell Pepper, Onion, Zucchini)

1 tsp Olive Oil

Salt, Pepper, and Garlic Powder to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss chopped bell pepper, onion, and zucchini with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the veggies roast, season the lean steak with salt, pepper, and garlic powder. Heat a skillet over medium-high heat and cook the steak for about 3-4 minutes per side for medium-rare, or adjust to your preferred doneness. Let the steak rest for a few minutes, then thinly slice against the grain.

  • 3

    Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet, then layer on the sliced steak, roasted veggies, and sprinkle the shredded low-fat mozzarella cheese evenly over the filling.

  • 4

    Fold the tortilla over to form a quesadilla and cook for 2-3 minutes on each side, pressing gently, until the tortilla is crispy and the cheese has melted.

  • 5

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

Crispy Steak and Roasted Veggie Quesadillas

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

Crispy Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Roasted Veggie Quesadillas

Savor a delicious quesadilla featuring thinly sliced, seasoned lean steak paired with a medley of roasted bell peppers, onions, and zucchini, all melted together with a sprinkle of low-fat mozzarella in a whole wheat tortilla. This satisfying mix of flavors and textures is perfect for any meal of the day.

NUTRITION

420kcal
Protein
34g
Fat
18.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla (70g)

1/4 cup Low-Fat Mozzarella Cheese, shredded

1/2 cup Roasted Mixed Veggies (Bell Pepper, Onion, Zucchini)

1 tsp Olive Oil

Salt, Pepper, and Garlic Powder to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss chopped bell pepper, onion, and zucchini with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the veggies roast, season the lean steak with salt, pepper, and garlic powder. Heat a skillet over medium-high heat and cook the steak for about 3-4 minutes per side for medium-rare, or adjust to your preferred doneness. Let the steak rest for a few minutes, then thinly slice against the grain.

  • 3

    Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet, then layer on the sliced steak, roasted veggies, and sprinkle the shredded low-fat mozzarella cheese evenly over the filling.

  • 4

    Fold the tortilla over to form a quesadilla and cook for 2-3 minutes on each side, pressing gently, until the tortilla is crispy and the cheese has melted.

  • 5

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