Name: Steak and Poblano 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; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup poblano pepper; 0.25 cup red onion; 1 medium whole wheat tortilla; 0.75 oz Monterey Jack cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Steak and Poblano Quesadillas

Pan-seared flank steak and charred poblano peppers folded into a crisp tortilla with melted Monterey Jack for a smoky, satisfying bite.

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NUTRITION

Protein

42.0g

Fat

22.8g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup poblano pepper

0.25 cup red onion

1 medium whole wheat tortilla

0.75 oz Monterey Jack cheese

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PREPARATION

1
Pat the flank steak dry and season both sides evenly with ground cumin, smoked paprika, sea salt, and black pepper.
2
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 4 to 5 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board for at least 5 minutes.
4
While the steak rests, add the sliced poblano peppers and red onions to the same skillet, sautéing until tender and slightly charred.
5
Thinly slice the steak against the grain into bite-sized strips.
6
Wipe the skillet clean and place the tortilla in the pan over medium heat.
7
Sprinkle half of the Monterey Jack cheese on one side of the tortilla, then layer on the sliced steak, sautéed peppers, and onions.
8
Top with the remaining cheese and fold the tortilla in half.
9
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
10
Slice into wedges and serve immediately.