Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz flank steak; 1 medium whole wheat tortilla; 0.25 oz Monterey Jack cheese; 0.5 cup bell pepper; 0.25 cup red onion; 0.25 tsp olive oil; 1 tbsp lime juice; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper

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 marinated in zesty lime and chili, folded into a crisp whole wheat tortilla with melted Monterey Jack cheese and vibrant sautéed peppers.

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NUTRITION

Protein

40.7g

Fat

18.3g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz flank steak

1 medium whole wheat tortilla

0.25 oz Monterey Jack cheese

0.5 cup bell pepper

0.25 cup red onion

0.25 tsp olive oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice the flank steak against the grain into thin strips to ensure every bite is tender.
2
Toss the steak in a bowl with lime juice, chili powder, cumin, sea salt, and black pepper until evenly coated.
3
Lightly coat a skillet with olive oil over medium-high heat and sauté the bell peppers and onions until softened and slightly charred.
4
Remove the vegetables from the pan, then sear the steak strips in the same skillet for 2-3 minutes until beautifully browned.
5
Place the tortilla in the skillet, layering the Monterey Jack cheese, steak, and sautéed vegetables on one half.
6
Fold and press the tortilla, cooking for about 2 minutes per side until the cheese is gooey and the shell is perfectly crisp.