Name: Lean Steak and Roasted Veggie Crispy Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Lean Sirloin Steak; 1 Whole Wheat Tortilla; 1/4 cup Low-Fat Shredded Cheese; 1/3 cup Mixed Roasted Vegetables (Bell Peppers & Red Onion); Olive Oil Cooking Spray

Lean Steak and Roasted Veggie Crispy Quesadillas

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

YOUR SOLIN GENERATED RECIPE

Lean Steak and Roasted Veggie Crispy Quesadillas

Savor the satisfying crunch of a crispy quesadilla filled with tender lean steak and roasted vegetables, accented by a melty layer of low-fat cheese. This versatile dish works beautifully for breakfast, lunch, or dinner and delivers a harmonious blend of smoky, savory flavors with a satisfying texture.

Try 3 days free, then $12.99 / mo.

NUTRITION

Protein

34g

Fat

14.5g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/3 cup Mixed Roasted Vegetables (Bell Peppers & Red Onion)

Olive Oil Cooking Spray

Try 3 days free, then $12.99 / mo.

PREPARATION

1
Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.
2
Slice the cooked lean sirloin steak into thin strips for even distribution in the quesadilla.
3
Warm the whole wheat tortilla for about 30 seconds on one side in the skillet to make it pliable.
4
Evenly sprinkle the low-fat shredded cheese over half of the tortilla, then layer the sliced steak and mixed roasted vegetables on top.
5
Fold the tortilla in half to create a half-moon shape and place it back into the skillet.
6
Cook for about 2-3 minutes per side, pressing down gently, until the tortilla is golden and crispy and the cheese has melted.
7
Remove from the skillet, slice into wedges, and serve warm.