Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Enjoy the savory blend of tender lean steak, vibrant bell peppers, and fresh spinach nestled in a whole wheat tortilla with a touch of melted low-fat cheese. This quesadilla strikes the perfect balance between crisp texture and hearty flavor, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

369kcal
Protein
35.7g
Fat
10.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Bell Pepper, diced

1/4 medium Red Onion, diced

1 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

Cooking Spray

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PREPARATION

  • 1

    Season the lean steak with salt and pepper. Preheat a skillet over medium-high heat and lightly spray with cooking spray.

  • 2

    Cook the steak for about 3-4 minutes per side until it reaches your desired doneness, then remove from the skillet and let it rest before slicing thinly.

  • 3

    In the same skillet, add a little more cooking spray if needed and sauté the diced bell pepper, red onion, and fresh spinach until softened, about 2-3 minutes.

  • 4

    Lay the whole wheat tortilla flat and evenly distribute the sautéed vegetables. Layer the sliced steak on top, then sprinkle the low-fat shredded cheese over the ingredients.

  • 5

    Fold the tortilla in half to form a quesadilla. Return the filled quesadilla to the skillet and cook over medium heat for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 6

    Transfer to a plate, slice into wedges, and serve immediately.

Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Enjoy the savory blend of tender lean steak, vibrant bell peppers, and fresh spinach nestled in a whole wheat tortilla with a touch of melted low-fat cheese. This quesadilla strikes the perfect balance between crisp texture and hearty flavor, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

369kcal
Protein
35.7g
Fat
10.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Bell Pepper, diced

1/4 medium Red Onion, diced

1 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

Cooking Spray

PREPARATION

  • 1

    Season the lean steak with salt and pepper. Preheat a skillet over medium-high heat and lightly spray with cooking spray.

  • 2

    Cook the steak for about 3-4 minutes per side until it reaches your desired doneness, then remove from the skillet and let it rest before slicing thinly.

  • 3

    In the same skillet, add a little more cooking spray if needed and sauté the diced bell pepper, red onion, and fresh spinach until softened, about 2-3 minutes.

  • 4

    Lay the whole wheat tortilla flat and evenly distribute the sautéed vegetables. Layer the sliced steak on top, then sprinkle the low-fat shredded cheese over the ingredients.

  • 5

    Fold the tortilla in half to form a quesadilla. Return the filled quesadilla to the skillet and cook over medium heat for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 6

    Transfer to a plate, slice into wedges, and serve immediately.