Crispy Whole Wheat Lean Steak Quesadilla with Fresh Veggies

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

Crispy Whole Wheat Lean Steak Quesadilla with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Lean Steak Quesadilla with Fresh Veggies

Savor the robust flavors of lean grilled steak paired with a medley of fresh veggies, all wrapped in a whole wheat tortilla and lightly crisped to perfection. A delightful blend of textures and tastes that’s both satisfying and nutrient-packed, perfect for any meal of the day.

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NUTRITION

464kcal
Protein
38.8g
Fat
19.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 cup Fresh Spinach

1 oz Low-Fat Mozzarella Cheese

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the lean steak lightly with salt and pepper. Grill or sear the steak for 3-4 minutes per side until cooked to your desired doneness, then let it rest before slicing thinly.

  • 3

    While the steak rests, thinly slice the red bell pepper and yellow onion, and roughly chop the fresh spinach.

  • 4

    Lay the whole wheat tortilla on a clean surface and sprinkle the low-fat mozzarella cheese evenly over one half.

  • 5

    Layer the sliced steak and the mixed veggies on top of the cheese. Fold the tortilla in half to form the quesadilla.

  • 6

    Place the folded quesadilla in the skillet and cook for about 2-3 minutes on each side, pressing gently, until the cheese melts and the tortilla is crisp and golden.

  • 7

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

Crispy Whole Wheat Lean Steak Quesadilla with Fresh Veggies

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

Crispy Whole Wheat Lean Steak Quesadilla with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Lean Steak Quesadilla with Fresh Veggies

Savor the robust flavors of lean grilled steak paired with a medley of fresh veggies, all wrapped in a whole wheat tortilla and lightly crisped to perfection. A delightful blend of textures and tastes that’s both satisfying and nutrient-packed, perfect for any meal of the day.

NUTRITION

464kcal
Protein
38.8g
Fat
19.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 cup Fresh Spinach

1 oz Low-Fat Mozzarella Cheese

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the lean steak lightly with salt and pepper. Grill or sear the steak for 3-4 minutes per side until cooked to your desired doneness, then let it rest before slicing thinly.

  • 3

    While the steak rests, thinly slice the red bell pepper and yellow onion, and roughly chop the fresh spinach.

  • 4

    Lay the whole wheat tortilla on a clean surface and sprinkle the low-fat mozzarella cheese evenly over one half.

  • 5

    Layer the sliced steak and the mixed veggies on top of the cheese. Fold the tortilla in half to form the quesadilla.

  • 6

    Place the folded quesadilla in the skillet and cook for about 2-3 minutes on each side, pressing gently, until the cheese melts and the tortilla is crisp and golden.

  • 7

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