YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak Quesadillas
Savor the hearty blend of lean steak and fresh veggies tucked between crispy whole wheat tortillas. This quesadilla is lightly seared to lock in flavor, finished with a drizzle of olive oil and a pinch of crystal salt and aromatic spices, delivering a balanced, protein-packed meal that's both satisfying and versatile for any mealtime.
INGREDIENTS
4 oz Lean Steak
2 Whole Wheat Tortillas
1/2 medium Red Bell Pepper
1/4 medium Red Onion
1 tsp Olive Oil
Salt & Spices to taste
PREPARATION
Thinly slice the lean steak against the grain and season with salt, garlic powder, and cumin to taste.
Julienne the red bell pepper and thinly slice the red onion.
Heat the olive oil in a skillet over medium-high heat. Sauté the steak slices until they are just cooked through, about 3-4 minutes. Remove and set aside.
In the same skillet, lightly sauté the bell pepper and red onion until they are tender but still crisp, about 2 minutes.
Lay out one whole wheat tortilla on a flat surface. Evenly distribute the steak and sautéed vegetables over half of the tortilla.
Fold the tortilla over to create a half-moon shape. Return the quesadilla to the skillet and cook on medium heat for 2-3 minutes per side until the tortilla is crispy and golden.
Repeat the process with the second tortilla if making more than one serving. Slice into wedges and serve warm.