Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Savor the perfect marriage of tender, crispy seared steak with a medley of vibrant bell peppers and red onion, all nestled between a crispy whole wheat tortilla and melted reduced fat cheddar. This hearty quesadilla offers a balanced blend of protein and fresh veggies that makes for a delicious meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

490kcal
Protein
36.8g
Fat
23.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1/4 cup Reduced Fat Cheddar Cheese

1/4 Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the lean steak against the grain.

  • 2

    Season the steak with salt, pepper, and your favorite spices. Sear in a hot skillet over medium-high heat for 2-3 minutes per side until slightly crispy and cooked to your liking. Remove and set aside.

  • 3

    In the same skillet, lightly sauté sliced red bell pepper and red onion until just tender, about 3-4 minutes.

  • 4

    Lay out the whole wheat tortilla and sprinkle with reduced fat cheddar cheese over half of it.

  • 5

    Layer the seared steak and sautéed veggies on top of the cheese, then add thin avocado slices.

  • 6

    Fold the tortilla over to cover the filling and press lightly.

  • 7

    Wipe the skillet clean and heat it over medium heat. Cook the quesadilla for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

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

Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Savor the perfect marriage of tender, crispy seared steak with a medley of vibrant bell peppers and red onion, all nestled between a crispy whole wheat tortilla and melted reduced fat cheddar. This hearty quesadilla offers a balanced blend of protein and fresh veggies that makes for a delicious meal any time of day.

NUTRITION

490kcal
Protein
36.8g
Fat
23.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1/4 cup Reduced Fat Cheddar Cheese

1/4 Avocado

PREPARATION

  • 1

    Thinly slice the lean steak against the grain.

  • 2

    Season the steak with salt, pepper, and your favorite spices. Sear in a hot skillet over medium-high heat for 2-3 minutes per side until slightly crispy and cooked to your liking. Remove and set aside.

  • 3

    In the same skillet, lightly sauté sliced red bell pepper and red onion until just tender, about 3-4 minutes.

  • 4

    Lay out the whole wheat tortilla and sprinkle with reduced fat cheddar cheese over half of it.

  • 5

    Layer the seared steak and sautéed veggies on top of the cheese, then add thin avocado slices.

  • 6

    Fold the tortilla over to cover the filling and press lightly.

  • 7

    Wipe the skillet clean and heat it over medium heat. Cook the quesadilla for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

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