Crispy Whole Wheat Steak and Veggie Quesadillas

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

Crispy Whole Wheat Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadillas

Savor a vibrant fusion of lean steak and colorful sautéed veggies nestled between crispy whole wheat tortillas. This quesadilla boasts a balanced blend of lean protein and fresh produce with a hint of melted low-fat cheese, delivering a satisfying crunch and flavor-packed bite that works perfectly for any meal of the day.

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NUTRITION

425kcal
Protein
35.8g
Fat
20.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

1/4 cup sliced Bell Pepper

1/4 cup sliced Red Onion

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 2

    Season the flank steak lightly with salt and pepper. Sear the steak for about 2-3 minutes on each side until it reaches your preferred doneness. Transfer off the skillet and let it rest before slicing it thinly against the grain.

  • 3

    In the same skillet, add the sliced bell pepper and red onion. Sauté for 3-4 minutes until the vegetables are slightly softened but still retain a pleasant crunch.

  • 4

    Place the whole wheat tortilla on a clean skillet over medium heat. Spread the sliced steak evenly on one half of the tortilla, then layer the sautéed vegetables on top.

  • 5

    Sprinkle the low-fat shredded cheese over the steak and veggies. Fold the tortilla in half to enclose the filling.

  • 6

    Cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted. Remove from the skillet, slice into wedges, and serve warm.

Crispy Whole Wheat Steak and Veggie Quesadillas

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

Crispy Whole Wheat Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadillas

Savor a vibrant fusion of lean steak and colorful sautéed veggies nestled between crispy whole wheat tortillas. This quesadilla boasts a balanced blend of lean protein and fresh produce with a hint of melted low-fat cheese, delivering a satisfying crunch and flavor-packed bite that works perfectly for any meal of the day.

NUTRITION

425kcal
Protein
35.8g
Fat
20.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 Whole Wheat Tortilla

1/4 cup sliced Bell Pepper

1/4 cup sliced Red Onion

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 2

    Season the flank steak lightly with salt and pepper. Sear the steak for about 2-3 minutes on each side until it reaches your preferred doneness. Transfer off the skillet and let it rest before slicing it thinly against the grain.

  • 3

    In the same skillet, add the sliced bell pepper and red onion. Sauté for 3-4 minutes until the vegetables are slightly softened but still retain a pleasant crunch.

  • 4

    Place the whole wheat tortilla on a clean skillet over medium heat. Spread the sliced steak evenly on one half of the tortilla, then layer the sautéed vegetables on top.

  • 5

    Sprinkle the low-fat shredded cheese over the steak and veggies. Fold the tortilla in half to enclose the filling.

  • 6

    Cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted. Remove from the skillet, slice into wedges, and serve warm.