Crispy Steak and Cheesy Veggie Quesadilla

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

Crispy Steak and Cheesy Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Cheesy Veggie Quesadilla

Savor this hearty quesadilla featuring tender strips of lean steak, perfectly seared with a touch of olive oil, combined with a vibrant mix of red bell pepper, red onion, and fresh spinach, all tucked inside a whole wheat tortilla with melted reduced-fat cheddar cheese. A delightful balance of crispy and melty textures makes this dish a satisfying yet light meal option.

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NUTRITION

456kcal
Protein
39.1g
Fat
23g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Sirloin)

1 Whole Wheat Tortilla (8-inch)

1 oz Reduced-Fat Cheddar Cheese

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1/2 cup Fresh Baby Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the lean steak with your preferred spices (salt and pepper work well). Cook the steak for about 3-4 minutes per side until it reaches your desired level of doneness. Remove from skillet and let it rest before slicing into thin strips.

  • 3

    In the same skillet, add the chopped red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the vegetables are slightly tender but remain crisp.

  • 4

    Place the whole wheat tortilla on a clean, dry surface. Spread the sautéed veggies evenly over one half of the tortilla.

  • 5

    Layer the sliced steak on top of the veggies, then sprinkle the reduced-fat cheddar cheese over the steak.

  • 6

    Fold the tortilla in half to cover the filling. Return the quesadilla to the skillet and cook on medium heat for about 2 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from heat, slice into wedges, and serve immediately.

Crispy Steak and Cheesy Veggie Quesadilla

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

Crispy Steak and Cheesy Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Cheesy Veggie Quesadilla

Savor this hearty quesadilla featuring tender strips of lean steak, perfectly seared with a touch of olive oil, combined with a vibrant mix of red bell pepper, red onion, and fresh spinach, all tucked inside a whole wheat tortilla with melted reduced-fat cheddar cheese. A delightful balance of crispy and melty textures makes this dish a satisfying yet light meal option.

NUTRITION

456kcal
Protein
39.1g
Fat
23g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Sirloin)

1 Whole Wheat Tortilla (8-inch)

1 oz Reduced-Fat Cheddar Cheese

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1/2 cup Fresh Baby Spinach

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the lean steak with your preferred spices (salt and pepper work well). Cook the steak for about 3-4 minutes per side until it reaches your desired level of doneness. Remove from skillet and let it rest before slicing into thin strips.

  • 3

    In the same skillet, add the chopped red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the vegetables are slightly tender but remain crisp.

  • 4

    Place the whole wheat tortilla on a clean, dry surface. Spread the sautéed veggies evenly over one half of the tortilla.

  • 5

    Layer the sliced steak on top of the veggies, then sprinkle the reduced-fat cheddar cheese over the steak.

  • 6

    Fold the tortilla in half to cover the filling. Return the quesadilla to the skillet and cook on medium heat for about 2 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from heat, slice into wedges, and serve immediately.