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; 0.75 large Whole wheat tortilla; 0.5 oz Monterey Jack cheese; 0.25 cup Red bell pepper; 0.25 cup Red onion; 0.5 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lime juice

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 vibrant peppers are folded into a toasted tortilla with melted cheese for a zesty, protein-packed crunch.

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NUTRITION

Protein

52.0g

Fat

24.0g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.75 large Whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

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PREPARATION

1
Thinly slice the flank steak into strips and season evenly with chili powder, cumin, sea salt, and black pepper.
2
Heat olive oil in a large skillet over medium-high heat and sear the steak strips until browned, then remove from the pan.
3
Add the sliced peppers and onions to the same skillet, sautéing until they are tender and slightly charred.
4
Wipe the skillet clean and place the tortilla inside, sprinkling half the cheese over one side.
5
Layer the cooked steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
6
Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, then finish with a fresh squeeze of lime juice.