Steak and Crispy Veggie Whole Wheat Quesadillas

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

Steak and Crispy Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Steak and Crispy Veggie Whole Wheat Quesadillas

Enjoy a hearty yet balanced quesadilla featuring thinly sliced flank steak paired with a medley of crispy bell peppers and onions, all tucked inside a whole wheat tortilla and accented with a sprinkle of low‐fat cheddar. This savory dish delivers a satisfying crunch and rich flavors, making it perfect for any meal of the day.

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NUTRITION

470kcal
Protein
39.6g
Fat
22.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 medium Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the flank steak lightly with salt and pepper, then sear in the hot skillet for 3-4 minutes per side until medium-rare (adjust time based on thickness). Remove steak and let it rest for a few minutes, then slice thinly.

  • 3

    In the same skillet, add the olive oil and sauté the diced red bell pepper and red onion until they are softened and slightly crispy, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat and sprinkle half of the low-fat cheddar cheese over one half of the tortilla.

  • 5

    Layer the sliced steak and sautéed veggies over the cheese, then sprinkle the remaining cheese on top.

  • 6

    Fold the tortilla over and return it to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

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

Steak and Crispy Veggie Whole Wheat Quesadillas

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

Steak and Crispy Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Steak and Crispy Veggie Whole Wheat Quesadillas

Enjoy a hearty yet balanced quesadilla featuring thinly sliced flank steak paired with a medley of crispy bell peppers and onions, all tucked inside a whole wheat tortilla and accented with a sprinkle of low‐fat cheddar. This savory dish delivers a satisfying crunch and rich flavors, making it perfect for any meal of the day.

NUTRITION

470kcal
Protein
39.6g
Fat
22.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 medium Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the flank steak lightly with salt and pepper, then sear in the hot skillet for 3-4 minutes per side until medium-rare (adjust time based on thickness). Remove steak and let it rest for a few minutes, then slice thinly.

  • 3

    In the same skillet, add the olive oil and sauté the diced red bell pepper and red onion until they are softened and slightly crispy, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat and sprinkle half of the low-fat cheddar cheese over one half of the tortilla.

  • 5

    Layer the sliced steak and sautéed veggies over the cheese, then sprinkle the remaining cheese on top.

  • 6

    Fold the tortilla over and return it to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

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