YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Loaded Veggie Quesadillas
Savor the robust flavors of lean steak paired with a medley of crunchy veggies, all nestled between lightly crispy whole wheat tortillas. This quesadilla delivers a satisfying balance of protein and fresh vegetables, finished with a sprinkle of reduced-fat cheddar cheese and a dash of salsa for a bright, zesty finish.
INGREDIENTS
3 oz Lean Flank Steak
2 Whole Wheat Tortillas
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1 medium Red Bell Pepper
1 small Yellow Onion
1 cup Fresh Spinach
2 tbsp Chunky Salsa
1 tsp Olive Oil
PREPARATION
Thinly slice the flank steak against the grain and season lightly with salt and pepper.
Heat the olive oil in a skillet over medium-high heat, then sauté the sliced steak until it’s browned and cooked to your desired doneness; remove and set aside.
In the same skillet, add thinly sliced red bell pepper and chopped yellow onion. Sauté until softened, then add the fresh spinach and cook briefly until it wilts.
Lay out one whole wheat tortilla on a clean surface. Evenly distribute the cooked steak and sautéed vegetables over half of the tortilla.
Sprinkle the reduced-fat cheddar cheese over the filling and add a drizzle of chunky salsa.
Fold the tortilla in half and lightly press down.
Return the quesadilla to the skillet over medium heat. Cook for a few minutes on each side until the tortilla is crispy and the cheese has melted.
Repeat the process with the second tortilla if preparing a second quesadilla. Slice into wedges and serve warm.