YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Veggie Quesadillas
Enjoy a deliciously balanced quesadilla featuring thinly sliced lean steak, sautéed bell peppers, onions, and fresh spinach, all hugged by a whole wheat tortilla and lightly melted reduced fat cheddar cheese. This meal offers a satisfying crunch with every bite while keeping your protein and calorie goals in check.
INGREDIENTS
3 oz Lean Steak
1 Whole Wheat Tortilla
1/2 medium Red Bell Pepper
1/4 medium Onion
1 cup Fresh Spinach
1/4 cup Reduced Fat Cheddar Cheese
1 tsp Olive Oil
PREPARATION
Begin by preparing your ingredients: thinly slice the lean steak, dice the red bell pepper, and finely chop the onion. Rinse the fresh spinach and set aside.
Lightly brush a skillet with olive oil and heat it over medium heat. Add the lean steak slices, seasoning with your preferred spices, and cook until the steak is just browned and cooked through, about 2-3 minutes on each side. Remove from the skillet and set aside.
In the same skillet, add the diced red bell pepper and chopped onion. Sauté for 2-3 minutes until they begin to soften, then toss in the fresh spinach and cook until just wilted.
Assemble the quesadilla by placing the whole wheat tortilla flat on a clean surface. Spread the sautéed veggies evenly over one half of the tortilla, add the cooked steak slices, and top with the reduced fat cheddar cheese.
Fold the tortilla over to create half-moon shape. Return the filled quesadilla to the skillet over medium heat. Cook for about 2-3 minutes per side, pressing gently with a spatula, until the tortilla is crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve warm.