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; 1 tsp olive oil; 0.25 tsp chili powder; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp lime juice; 1 medium whole wheat tortilla; 0.5 oz Monterey Jack cheese; 0.25 cup red bell pepper; 0.25 cup red onion; 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 strips and sautéed peppers are folded into a crisp whole wheat tortilla with melted Monterey Jack for a zesty, golden-brown finish.

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NUTRITION

Protein

49.7g

Fat

27.5g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

1 tsp olive oil

0.25 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lime juice

1 medium whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tbsp fresh cilantro

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PREPARATION

1
Slice the flank steak into thin strips and toss with chili powder, cumin, sea salt, and black pepper.
2
Heat half of the olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes until browned; set aside.
3
Add the remaining oil to the pan and sauté the sliced peppers and onions until tender and slightly charred.
4
Wipe the skillet clean, place the tortilla in the pan, and sprinkle half the cheese on one side.
5
Layer the steak, sautéed vegetables, cilantro, and lime juice over the cheese, then top with the remaining cheese.
6
Fold the tortilla in half and cook for 2 minutes per side until the exterior is perfectly crunchy and the cheese has melted.