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 the hearty and flavorful combination of lean steak, crisp whole wheat tortillas, and fresh veggies infused with melty reduced-fat cheese. This quesadilla offers a delightful crunch on the outside and a warm, satisfying filling inside, perfect for a balanced meal any time of day.

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NUTRITION

432kcal
Protein
36.8g
Fat
16.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Yellow Onion

1 cup Fresh Spinach

1/4 cup Reduced-Fat Cheddar Cheese

Olive Oil Spray

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the steak with salt and pepper. Sear the steak until cooked to your desired doneness, about 3-4 minutes per side for medium-rare. Remove from heat and let it rest before thinly slicing.

  • 3

    In the same skillet, add sliced onions and bell pepper. Sauté for 2-3 minutes until they begin to soften, then add the spinach and cook for another minute until wilted.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Evenly spread the sautéed veggies over half the tortilla, then layer on the sliced steak and sprinkle the reduced-fat cheddar cheese.

  • 5

    Fold the tortilla over to form a half-moon shape. Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes on each side until the tortilla is crisp and the cheese is melted.

  • 6

    Remove from skillet, let cool slightly, slice into wedges, and serve immediately.

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 the hearty and flavorful combination of lean steak, crisp whole wheat tortillas, and fresh veggies infused with melty reduced-fat cheese. This quesadilla offers a delightful crunch on the outside and a warm, satisfying filling inside, perfect for a balanced meal any time of day.

NUTRITION

432kcal
Protein
36.8g
Fat
16.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Yellow Onion

1 cup Fresh Spinach

1/4 cup Reduced-Fat Cheddar Cheese

Olive Oil Spray

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the steak with salt and pepper. Sear the steak until cooked to your desired doneness, about 3-4 minutes per side for medium-rare. Remove from heat and let it rest before thinly slicing.

  • 3

    In the same skillet, add sliced onions and bell pepper. Sauté for 2-3 minutes until they begin to soften, then add the spinach and cook for another minute until wilted.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Evenly spread the sautéed veggies over half the tortilla, then layer on the sliced steak and sprinkle the reduced-fat cheddar cheese.

  • 5

    Fold the tortilla over to form a half-moon shape. Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes on each side until the tortilla is crisp and the cheese is melted.

  • 6

    Remove from skillet, let cool slightly, slice into wedges, and serve immediately.