Steak and Fresh Veggie Crispy Quesadillas

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

Steak and Fresh Veggie Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Steak and Fresh Veggie Crispy Quesadillas

Savor the robust flavors of thinly sliced lean steak mingled with a medley of fresh veggies, all embraced within a crispy whole wheat tortilla. This quesadilla packs a satisfying crunch and vibrant taste, perfect any time of day whether for breakfast, lunch, or dinner.

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NUTRITION

392kcal
Protein
39.6g
Fat
16g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla (6-inch)

1/2 cup Low-Fat Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1/4 cup Fresh Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Thinly slice the lean flank steak against the grain for tenderness.

  • 2

    In a non-stick pan, heat the olive oil over medium heat and lightly sauté the red bell pepper, red onion, and spinach until just softened, about 2-3 minutes.

  • 3

    Increase the heat to medium-high and quickly sear the steak slices for about 2 minutes per side until browned but still tender in the center; remove from heat.

  • 4

    Assemble the quesadilla by layering the steak, sautéed veggies, and low-fat cheddar cheese on one half of the whole wheat tortilla.

  • 5

    Fold the tortilla over and press gently to secure the filling.

  • 6

    Place the quesadilla back in the pan over medium heat and cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese is melted.

  • 7

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

Steak and Fresh Veggie Crispy Quesadillas

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

Steak and Fresh Veggie Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Steak and Fresh Veggie Crispy Quesadillas

Savor the robust flavors of thinly sliced lean steak mingled with a medley of fresh veggies, all embraced within a crispy whole wheat tortilla. This quesadilla packs a satisfying crunch and vibrant taste, perfect any time of day whether for breakfast, lunch, or dinner.

NUTRITION

392kcal
Protein
39.6g
Fat
16g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla (6-inch)

1/2 cup Low-Fat Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1/4 cup Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Thinly slice the lean flank steak against the grain for tenderness.

  • 2

    In a non-stick pan, heat the olive oil over medium heat and lightly sauté the red bell pepper, red onion, and spinach until just softened, about 2-3 minutes.

  • 3

    Increase the heat to medium-high and quickly sear the steak slices for about 2 minutes per side until browned but still tender in the center; remove from heat.

  • 4

    Assemble the quesadilla by layering the steak, sautéed veggies, and low-fat cheddar cheese on one half of the whole wheat tortilla.

  • 5

    Fold the tortilla over and press gently to secure the filling.

  • 6

    Place the quesadilla back in the pan over medium heat and cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese is melted.

  • 7

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