Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a fusion of savory lean steak and vibrant sautéed veggies sandwiched between golden whole wheat tortillas, accented with a sprinkle of reduced-fat cheese. This quesadilla delivers a satisfying crunch and a burst of flavor with every bite, perfect for any time of the day.

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NUTRITION

428kcal
Protein
35.2g
Fat
18g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

0.5 cup diced Red Bell Pepper

0.25 cup sliced Red Onion

0.25 cup Reduced-Fat Mexican Blend Cheese

1 tsp Olive Oil

0.5 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 2

    Season the 3 oz lean steak with salt, pepper, and 0.5 teaspoon of cumin. Sear the steak on both sides until cooked to your liking (about 2-3 minutes per side for medium-rare). Remove from heat and let rest before thinly slicing.

  • 3

    In the same skillet, add the diced red bell pepper and sliced red onion. Sauté until softened, around 3-4 minutes.

  • 4

    Place the whole wheat tortilla on a clean surface. Layer the sautéed veggies evenly over the tortilla, then add the sliced steak and sprinkle the reduced-fat cheese evenly on top.

  • 5

    Fold the tortilla in half to form a quesadilla.

  • 6

    Heat a clean, non-stick skillet on medium heat. Place the quesadilla in the skillet and cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a fusion of savory lean steak and vibrant sautéed veggies sandwiched between golden whole wheat tortillas, accented with a sprinkle of reduced-fat cheese. This quesadilla delivers a satisfying crunch and a burst of flavor with every bite, perfect for any time of the day.

NUTRITION

428kcal
Protein
35.2g
Fat
18g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

0.5 cup diced Red Bell Pepper

0.25 cup sliced Red Onion

0.25 cup Reduced-Fat Mexican Blend Cheese

1 tsp Olive Oil

0.5 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 2

    Season the 3 oz lean steak with salt, pepper, and 0.5 teaspoon of cumin. Sear the steak on both sides until cooked to your liking (about 2-3 minutes per side for medium-rare). Remove from heat and let rest before thinly slicing.

  • 3

    In the same skillet, add the diced red bell pepper and sliced red onion. Sauté until softened, around 3-4 minutes.

  • 4

    Place the whole wheat tortilla on a clean surface. Layer the sautéed veggies evenly over the tortilla, then add the sliced steak and sprinkle the reduced-fat cheese evenly on top.

  • 5

    Fold the tortilla in half to form a quesadilla.

  • 6

    Heat a clean, non-stick skillet on medium heat. Place the quesadilla in the skillet and cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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