Crispy Lean Steak and Veggie-Loaded Quesadillas

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

Crispy Lean Steak and Veggie-Loaded Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie-Loaded Quesadillas

Enjoy a vibrant fusion of lean steak, fresh vegetables, and melted low-fat cheese, sandwiched in a whole wheat tortilla. This quesadilla delivers a satisfying crunch and hearty flavor, perfect for a balanced meal any time of the day.

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NUTRITION

393kcal
Protein
35.2g
Fat
14.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

0.5 cup Mixed Bell Peppers

0.25 cup Chopped Onion

0.5 cup Fresh Spinach

0.25 cup Low-Fat Cheddar Cheese

0.5 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt and pepper, then sear in the skillet until cooked to desired doneness, about 2-3 minutes per side. Remove and slice into thin strips.

  • 3

    In the same skillet, sauté the chopped onions and mixed bell peppers until slightly softened, about 3-4 minutes. Add the fresh spinach and cook until just wilted.

  • 4

    Lay the whole wheat tortilla on a clean surface. Evenly distribute the sautéed veggies and sliced steak across half of the tortilla, then sprinkle with low-fat cheddar cheese.

  • 5

    Fold the tortilla over the filling, pressing gently. Return it to the skillet and cook for another 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Slice the quesadilla into wedges and serve warm.

Crispy Lean Steak and Veggie-Loaded Quesadillas

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

Crispy Lean Steak and Veggie-Loaded Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie-Loaded Quesadillas

Enjoy a vibrant fusion of lean steak, fresh vegetables, and melted low-fat cheese, sandwiched in a whole wheat tortilla. This quesadilla delivers a satisfying crunch and hearty flavor, perfect for a balanced meal any time of the day.

NUTRITION

393kcal
Protein
35.2g
Fat
14.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

0.5 cup Mixed Bell Peppers

0.25 cup Chopped Onion

0.5 cup Fresh Spinach

0.25 cup Low-Fat Cheddar Cheese

0.5 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt and pepper, then sear in the skillet until cooked to desired doneness, about 2-3 minutes per side. Remove and slice into thin strips.

  • 3

    In the same skillet, sauté the chopped onions and mixed bell peppers until slightly softened, about 3-4 minutes. Add the fresh spinach and cook until just wilted.

  • 4

    Lay the whole wheat tortilla on a clean surface. Evenly distribute the sautéed veggies and sliced steak across half of the tortilla, then sprinkle with low-fat cheddar cheese.

  • 5

    Fold the tortilla over the filling, pressing gently. Return it to the skillet and cook for another 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Slice the quesadilla into wedges and serve warm.