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 medium Whole wheat tortilla; 0.25 oz Shredded cheddar cheese; 0.25 cup Sliced bell peppers; 0.25 cup Sliced red onion; 0.25 tsp Olive oil; 1 tsp Chili powder; 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

Sizzling flank steak strips seared with zesty lime and chili, folded into a toasted tortilla with melted cheese for a satisfyingly crunchy finish.

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NUTRITION

Protein

49.4g

Fat

22.2g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.25 oz Shredded cheddar cheese

0.25 cup Sliced bell peppers

0.25 cup Sliced red onion

0.25 tsp Olive oil

1 tsp Chili powder

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
Slice the flank steak into very thin strips against the grain and toss them in a bowl with the chili powder, sea salt, and black pepper until evenly coated.
2
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
3
Add the steak strips, sliced bell peppers, and red onions to the skillet, sautéing for 4 to 5 minutes until the steak is browned and the vegetables are tender-crisp.
4
Stir in the fresh lime juice and chopped cilantro, then transfer the mixture to a plate and quickly wipe out the skillet.
5
Place the tortilla in the skillet over medium heat, sprinkle half of the cheese on one side, layer on the steak and vegetable mixture, and top with the remaining cheese.
6
Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the exterior is golden brown and the cheese is completely melted.