Crispy Baked Steak and Fresh Veggie Quesadillas

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

Crispy Baked Steak and Fresh Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Steak and Fresh Veggie Quesadillas

Enjoy a vibrant twist on classic quesadillas featuring tender, crispy baked steak paired with a medley of fresh veggies and a sprinkle of reduced-fat cheese, all nestled inside a wholesome whole wheat tortilla. This dish brings together the savory satisfaction of steak with the lightness of fresh vegetables, perfectly baked for a crispy finish.

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NUTRITION

363kcal
Protein
33.8g
Fat
12.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese, Shredded

1/4 medium Red Bell Pepper

0.1 medium Red Onion

1/2 cup Fresh Spinach

2 sprays Olive Oil Cooking Spray

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the steak with salt and pepper. Place the steak on a baking tray lined with foil and bake for about 8-10 minutes or until the steak reaches your preferred level of doneness, then slice thinly.

  • 3

    On a medium mixing bowl, combine the sliced steak, thinly sliced red bell pepper, red onion, and fresh spinach. Toss gently to mix.

  • 4

    Lay the whole wheat tortilla on a lightly oiled baking sheet. Evenly spread the steak and veggie mixture over half of the tortilla. Sprinkle the shredded reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half to enclose the filling, pressing lightly.

  • 6

    Spray the top lightly with olive oil cooking spray and place the quesadilla in the oven.

  • 7

    Bake for 6-8 minutes until the tortilla becomes crispy and the cheese has melted.

  • 8

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

Crispy Baked Steak and Fresh Veggie Quesadillas

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

Crispy Baked Steak and Fresh Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Steak and Fresh Veggie Quesadillas

Enjoy a vibrant twist on classic quesadillas featuring tender, crispy baked steak paired with a medley of fresh veggies and a sprinkle of reduced-fat cheese, all nestled inside a wholesome whole wheat tortilla. This dish brings together the savory satisfaction of steak with the lightness of fresh vegetables, perfectly baked for a crispy finish.

NUTRITION

363kcal
Protein
33.8g
Fat
12.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese, Shredded

1/4 medium Red Bell Pepper

0.1 medium Red Onion

1/2 cup Fresh Spinach

2 sprays Olive Oil Cooking Spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the steak with salt and pepper. Place the steak on a baking tray lined with foil and bake for about 8-10 minutes or until the steak reaches your preferred level of doneness, then slice thinly.

  • 3

    On a medium mixing bowl, combine the sliced steak, thinly sliced red bell pepper, red onion, and fresh spinach. Toss gently to mix.

  • 4

    Lay the whole wheat tortilla on a lightly oiled baking sheet. Evenly spread the steak and veggie mixture over half of the tortilla. Sprinkle the shredded reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half to enclose the filling, pressing lightly.

  • 6

    Spray the top lightly with olive oil cooking spray and place the quesadilla in the oven.

  • 7

    Bake for 6-8 minutes until the tortilla becomes crispy and the cheese has melted.

  • 8

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