Crispy Lean Steak and Bell Pepper Quesadillas

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

Crispy Lean Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Bell Pepper Quesadillas

Savor the hearty yet light flavors of crispy lean steak combined with sweet bell peppers and a melty low-fat cheese, all sandwiched between a warm whole wheat tortilla. This quesadilla strikes the perfect balance for a satisfying meal that’s high in protein and low in calories, ideal for any time of the day.

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NUTRITION

410kcal
Protein
39.5g
Fat
17.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/2 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Part-Skim Mozzarella Cheese

2 sprays Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil cooking spray.

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for 2-3 minutes on each side, or until it reaches your desired level of doneness. Remove from skillet and let rest before slicing thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and sauté for 2 minutes until slightly softened.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly distribute the sautéed bell peppers, sliced steak, and sprinkle the part-skim mozzarella cheese on one half of the tortilla.

  • 5

    Fold the tortilla over to cover the fillings. Return the quesadilla to the skillet and cook for 2-3 minutes on each side until the cheese melts and the tortilla becomes crispy.

  • 6

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

Crispy Lean Steak and Bell Pepper Quesadillas

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

Crispy Lean Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Bell Pepper Quesadillas

Savor the hearty yet light flavors of crispy lean steak combined with sweet bell peppers and a melty low-fat cheese, all sandwiched between a warm whole wheat tortilla. This quesadilla strikes the perfect balance for a satisfying meal that’s high in protein and low in calories, ideal for any time of the day.

NUTRITION

410kcal
Protein
39.5g
Fat
17.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/2 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Part-Skim Mozzarella Cheese

2 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil cooking spray.

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for 2-3 minutes on each side, or until it reaches your desired level of doneness. Remove from skillet and let rest before slicing thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and sauté for 2 minutes until slightly softened.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly distribute the sautéed bell peppers, sliced steak, and sprinkle the part-skim mozzarella cheese on one half of the tortilla.

  • 5

    Fold the tortilla over to cover the fillings. Return the quesadilla to the skillet and cook for 2-3 minutes on each side until the cheese melts and the tortilla becomes crispy.

  • 6

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