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

Enjoy a hearty and flavorful quesadilla that combines thinly sliced lean steak with crisp bell peppers and sweet onions, nestled between whole wheat tortillas and melty low-fat cheese. This dish offers a satisfying crunch and balanced texture, perfect for any meal of the day.

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NUTRITION

454kcal
Protein
36.8g
Fat
18.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Flank Steak

1 Whole Wheat Tortilla

1/2 cup Red Bell Pepper (sliced)

1/4 cup Yellow Onion (sliced)

1/4 cup Low-Fat Shredded Cheese

Olive Oil Cooking Spray

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the lean flank steak with salt and pepper. Sear the steak for about 3-4 minutes per side for medium-rare or until desired doneness is reached. Transfer the steak to a cutting board and slice thinly against the grain.

  • 3

    In the same skillet, add the sliced red bell pepper and yellow onion. Sauté until the veggies are slightly softened and just starting to caramelize, about 3-4 minutes.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed veggies over half of the tortilla. Layer the sliced steak and sprinkle the low-fat shredded cheese on top.

  • 5

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

  • 6

    Remove from the skillet, slice into wedges, and serve hot.

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

Enjoy a hearty and flavorful quesadilla that combines thinly sliced lean steak with crisp bell peppers and sweet onions, nestled between whole wheat tortillas and melty low-fat cheese. This dish offers a satisfying crunch and balanced texture, perfect for any meal of the day.

NUTRITION

454kcal
Protein
36.8g
Fat
18.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Flank Steak

1 Whole Wheat Tortilla

1/2 cup Red Bell Pepper (sliced)

1/4 cup Yellow Onion (sliced)

1/4 cup Low-Fat Shredded Cheese

Olive Oil Cooking Spray

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the lean flank steak with salt and pepper. Sear the steak for about 3-4 minutes per side for medium-rare or until desired doneness is reached. Transfer the steak to a cutting board and slice thinly against the grain.

  • 3

    In the same skillet, add the sliced red bell pepper and yellow onion. Sauté until the veggies are slightly softened and just starting to caramelize, about 3-4 minutes.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed veggies over half of the tortilla. Layer the sliced steak and sprinkle the low-fat shredded cheese on top.

  • 5

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

  • 6

    Remove from the skillet, slice into wedges, and serve hot.