Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Flank steak; 0.5 medium Whole wheat tortilla; 0.5 oz Monterey Jack cheese; 0.25 cup Red bell pepper; 0.25 cup Red onion; 0 tsp Avocado oil; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp 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 flank steak and peppers are tossed in zesty lime and folded into a golden, toasted tortilla with melted cheese.

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NUTRITION

Protein

46.0g

Fat

19.9g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Flank steak

0.5 medium Whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Red onion

0 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

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PREPARATION

1
Slice the flank steak against the grain into thin strips.
2
In a small bowl, combine the chili powder, cumin, sea salt, and black pepper.
3
Toss the steak strips and sliced peppers and onions with the spice blend and lime juice.
4
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
5
Add the steak and vegetables to the skillet, searing for 4-5 minutes until the steak is browned and the vegetables are tender.
6
Remove the steak mixture from the pan and wipe the skillet clean.
7
Place the tortilla in the skillet, sprinkle half the cheese on one side, top with the steak mixture and cilantro, then add the remaining cheese.
8
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and crispy and the cheese is fully melted.