Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz flank steak; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lime juice; 0.25 tsp extra virgin olive oil; 0.5 cup bell pepper; 0.25 cup red onion; 0.5 medium whole wheat tortilla; 0.5 oz monterey jack cheese

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

YOUR SOLIN GENERATED RECIPE

Crispy Chili-Lime Steak Quesadillas

Pan-seared chili-rubbed steak and sautéed peppers folded into a crisp whole wheat tortilla with melted Monterey Jack for a zesty, golden-brown finish.

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NUTRITION

Protein

50.2g

Fat

21.8g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

0.25 tsp extra virgin olive oil

0.5 cup bell pepper

0.25 cup red onion

0.5 medium whole wheat tortilla

0.5 oz monterey jack cheese

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PREPARATION

1
Slice the flank steak into thin, bite-sized strips.
2
In a small bowl, whisk together the chili powder, cumin, sea salt, black pepper, and lime juice.
3
Toss the steak strips in the lime-spice mixture until evenly coated.
4
Heat the olive oil in a large cast-iron skillet over medium-high heat.
5
Add the bell peppers and red onions to the skillet, sautéing for 3-4 minutes until tender-crisp.
6
Push the vegetables to the side and add the steak, searing for 2-3 minutes until browned and cooked through.
7
Remove the steak and vegetables from the skillet and wipe it clean.
8
Place the tortilla in the skillet over medium heat, sprinkle half of the cheese on one side, then top with the steak and vegetable mixture.
9
Sprinkle the remaining cheese over the filling and fold the tortilla in half.
10
Cook for 2 minutes per side until the tortilla is golden-brown and the cheese is fully melted.