Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Grass-fed sirloin steak; 0.5 medium Whole wheat tortilla; 0.25 oz Shredded monterey jack cheese; 0.25 cup Red bell pepper; 0.25 cup Red onion; 0.25 tbsp Extra virgin olive oil; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh lime juice; 1 tbsp Fresh cilantro

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 steak strips and sautéed peppers folded into a golden, crispy tortilla with melted cheese and a bright squeeze of zesty lime.

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NUTRITION

Protein

48.6g

Fat

19.0g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed sirloin steak

0.5 medium Whole wheat tortilla

0.25 oz Shredded monterey jack cheese

0.25 cup Red bell pepper

0.25 cup Red onion

0.25 tbsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

1 tbsp Fresh cilantro

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PREPARATION

1
Thinly slice the steak against the grain and toss in a bowl with chili powder, cumin, sea salt, black pepper, and lime juice.
2
Heat a large skillet over medium-high heat with half of the olive oil and sear the steak strips for 3-4 minutes until browned.
3
Remove steak from the pan, add the remaining oil, and sauté the sliced peppers and onions until they reach a tender, charred finish.
4
Wipe the skillet clean, place the tortilla inside, and layer one half with a portion of cheese, the steak, the sautéed vegetables, and the remaining cheese.
5
Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the shell is perfectly toasted and the cheese is gooey.
6
Remove from heat, let rest for one minute, then slice into triangles and top with fresh cilantro.