Crispy Whole Wheat Steak and Bell Pepper Quesadillas

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

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

Savor the hearty blend of lean steak slices paired with vibrant bell peppers tucked between crispy whole wheat tortillas and melty reduced-fat cheese. This dish offers a delightful balance of textures and a punch of flavor, perfect for a nourishing meal any time of day.

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NUTRITION

605kcal
Protein
38.5g
Fat
30.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

2 Whole Wheat Tortillas

1/2 medium Red Bell Pepper

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

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PREPARATION

  • 1

    Preheat a grill or skillet over medium-high heat.

  • 2

    Season the steak with salt, pepper, and a pinch of cumin. Grill for 3-4 minutes per side for medium-rare, or cook to your preferred doneness. Allow resting for a few minutes before slicing thinly.

  • 3

    While the steak rests, heat the olive oil in a pan over medium heat and sauté the sliced red bell pepper until they are softened and slightly charred, about 3-4 minutes.

  • 4

    Lay out a whole wheat tortilla and sprinkle a layer of reduced-fat shredded cheese on one half. Add the sliced steak and sautéed bell pepper, then fold the tortilla over.

  • 5

    Heat a clean skillet over medium heat and place the quesadilla in the pan. Cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 6

    Cut the quesadilla into wedges and serve warm.

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

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

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

Savor the hearty blend of lean steak slices paired with vibrant bell peppers tucked between crispy whole wheat tortillas and melty reduced-fat cheese. This dish offers a delightful balance of textures and a punch of flavor, perfect for a nourishing meal any time of day.

NUTRITION

605kcal
Protein
38.5g
Fat
30.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

2 Whole Wheat Tortillas

1/2 medium Red Bell Pepper

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

PREPARATION

  • 1

    Preheat a grill or skillet over medium-high heat.

  • 2

    Season the steak with salt, pepper, and a pinch of cumin. Grill for 3-4 minutes per side for medium-rare, or cook to your preferred doneness. Allow resting for a few minutes before slicing thinly.

  • 3

    While the steak rests, heat the olive oil in a pan over medium heat and sauté the sliced red bell pepper until they are softened and slightly charred, about 3-4 minutes.

  • 4

    Lay out a whole wheat tortilla and sprinkle a layer of reduced-fat shredded cheese on one half. Add the sliced steak and sautéed bell pepper, then fold the tortilla over.

  • 5

    Heat a clean skillet over medium heat and place the quesadilla in the pan. Cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 6

    Cut the quesadilla into wedges and serve warm.