Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz flank steak; 0.5 medium sprouted grain tortilla; 0.25 oz sharp cheddar cheese; 0.25 cup bell peppers; 0.25 cup red onion; 1 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lime juice; 0 tsp avocado oil

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

Sizzling flank steak and crisp peppers are folded into a toasted tortilla with melted sharp cheddar for a zesty, golden-brown finish.

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NUTRITION

Protein

31.1g

Fat

13.4g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

3 oz flank steak

0.5 medium sprouted grain tortilla

0.25 oz sharp cheddar cheese

0.25 cup bell peppers

0.25 cup red onion

1 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

0 tsp avocado oil

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PREPARATION

1
Thinly slice the flank steak against the grain into bite-sized strips.
2
In a small bowl, toss the steak strips with chili powder, sea salt, black pepper, and lime juice until evenly coated.
3
Heat a non-stick skillet over medium-high heat with the avocado oil.
4
Add the sliced bell peppers and red onion to the skillet, sautéing for 3-4 minutes until they are tender-crisp.
5
Add the seasoned steak to the skillet and sear for 2-3 minutes until browned and cooked through, then remove the steak and veggie mixture from the pan.
6
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
7
Sprinkle half of the cheddar cheese on one side of the tortilla, top with the steak and veggie mixture, and add the remaining cheese.
8
Fold the tortilla in half and press down firmly with a spatula.
9
Cook for 2 minutes per side until the tortilla is crispy and the cheese is fully melted.
10
Slice into wedges and serve immediately while hot.