Crispy Lean Steak and Loaded Veggie Quesadillas

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

Crispy Lean Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Loaded Veggie Quesadillas

Enjoy a nutrient-packed quesadilla featuring lean seared steak, crisp sautéed vegetables, and a hint of low fat cheese all tucked into a whole wheat tortilla. This dish is a perfect balance of savory flavors and satisfying crunch, ideal for breakfast, lunch, or dinner.

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NUTRITION

365kcal
Protein
36.7g
Fat
14.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 6-inch Whole Wheat Tortilla

1/4 cup Low Fat Cheddar Cheese, shredded

1/2 cup Bell Pepper, sliced

1/3 cup Red Onion, sliced

1 cup Spinach

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the lean steak with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil and sear the steak for about 2-3 minutes per side until it reaches your desired doneness. Let it rest for a few minutes and then slice thinly.

  • 2

    In the same skillet, add the bell pepper and red onion. Sauté for 2-3 minutes until slightly softened. Toss in the spinach and cook for an additional minute just until wilted.

  • 3

    Place the whole wheat tortilla on a clean flat surface. Sprinkle the shredded low fat cheddar cheese evenly on one half of the tortilla.

  • 4

    Layer the sautéed veggies and sliced steak over the cheese. Fold the tortilla over to form a half-moon shape.

  • 5

    Heat a non-stick pan over medium heat. Cook the quesadilla for about 2 minutes on each side, pressing down gently with a spatula, until the tortilla is crispy and the cheese has melted.

  • 6

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

Crispy Lean Steak and Loaded Veggie Quesadillas

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

Crispy Lean Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Loaded Veggie Quesadillas

Enjoy a nutrient-packed quesadilla featuring lean seared steak, crisp sautéed vegetables, and a hint of low fat cheese all tucked into a whole wheat tortilla. This dish is a perfect balance of savory flavors and satisfying crunch, ideal for breakfast, lunch, or dinner.

NUTRITION

365kcal
Protein
36.7g
Fat
14.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 6-inch Whole Wheat Tortilla

1/4 cup Low Fat Cheddar Cheese, shredded

1/2 cup Bell Pepper, sliced

1/3 cup Red Onion, sliced

1 cup Spinach

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Season the lean steak with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil and sear the steak for about 2-3 minutes per side until it reaches your desired doneness. Let it rest for a few minutes and then slice thinly.

  • 2

    In the same skillet, add the bell pepper and red onion. Sauté for 2-3 minutes until slightly softened. Toss in the spinach and cook for an additional minute just until wilted.

  • 3

    Place the whole wheat tortilla on a clean flat surface. Sprinkle the shredded low fat cheddar cheese evenly on one half of the tortilla.

  • 4

    Layer the sautéed veggies and sliced steak over the cheese. Fold the tortilla over to form a half-moon shape.

  • 5

    Heat a non-stick pan over medium heat. Cook the quesadilla for about 2 minutes on each side, pressing down gently with a spatula, until the tortilla is crispy and the cheese has melted.

  • 6

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