Crispy Steak and Veggie Whole Wheat Quesadillas

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

Crispy Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Whole Wheat Quesadillas

Enjoy a flavorful twist on a classic quesadilla featuring tender, grilled steak paired with a colorful medley of sautéed bell peppers, onions, and zucchini, all tucked inside a whole wheat tortilla and finished with a sprinkle of low-fat cheddar cheese. The crispy exterior gives way to a warm, hearty filling that's perfect for breakfast, lunch, or dinner.

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NUTRITION

480kcal
Protein
34.3g
Fat
24.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Steak (grilled)

1 whole wheat tortilla

1/4 cup red bell pepper, chopped

1/4 cup yellow onion, chopped

1/4 cup zucchini, diced

1 oz low-fat shredded cheddar cheese

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Season the steak with salt and pepper. Preheat a grill or skillet over medium-high heat and cook the steak for about 4-5 minutes per side until cooked to your desired doneness. Allow it to rest for a few minutes then slice thinly.

  • 2

    While the steak is resting, heat a skillet over medium heat and add olive oil. Toss in the chopped red bell pepper, yellow onion, and diced zucchini. Sauté until the veggies soften slightly, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 3

    Lay out the whole wheat tortilla on a clean surface. Layer the sautéed veggies over half of the tortilla, then add the sliced steak on top. Sprinkle the low-fat shredded cheddar cheese over the filling.

  • 4

    Fold the tortilla over to cover the filling and transfer it back to the skillet over medium heat. Cook each side for 2-3 minutes or until the tortilla is crispy and the cheese has melted.

  • 5

    Remove from the skillet, cut into wedges, and serve warm.

Crispy Steak and Veggie Whole Wheat Quesadillas

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

Crispy Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Whole Wheat Quesadillas

Enjoy a flavorful twist on a classic quesadilla featuring tender, grilled steak paired with a colorful medley of sautéed bell peppers, onions, and zucchini, all tucked inside a whole wheat tortilla and finished with a sprinkle of low-fat cheddar cheese. The crispy exterior gives way to a warm, hearty filling that's perfect for breakfast, lunch, or dinner.

NUTRITION

480kcal
Protein
34.3g
Fat
24.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Steak (grilled)

1 whole wheat tortilla

1/4 cup red bell pepper, chopped

1/4 cup yellow onion, chopped

1/4 cup zucchini, diced

1 oz low-fat shredded cheddar cheese

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Season the steak with salt and pepper. Preheat a grill or skillet over medium-high heat and cook the steak for about 4-5 minutes per side until cooked to your desired doneness. Allow it to rest for a few minutes then slice thinly.

  • 2

    While the steak is resting, heat a skillet over medium heat and add olive oil. Toss in the chopped red bell pepper, yellow onion, and diced zucchini. Sauté until the veggies soften slightly, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 3

    Lay out the whole wheat tortilla on a clean surface. Layer the sautéed veggies over half of the tortilla, then add the sliced steak on top. Sprinkle the low-fat shredded cheddar cheese over the filling.

  • 4

    Fold the tortilla over to cover the filling and transfer it back to the skillet over medium heat. Cook each side for 2-3 minutes or until the tortilla is crispy and the cheese has melted.

  • 5

    Remove from the skillet, cut into wedges, and serve warm.