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 medium whole wheat tortilla; 1 oz sharp cheddar cheese; 0.5 cup poblano pepper; 0.25 cup red onion; 0 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp cumin; 0.25 tsp garlic powder

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 are folded into a crisp whole wheat tortilla with melted sharp cheddar for a smoky and satisfying bite.

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NUTRITION

Protein

53.6g

Fat

28.1g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

1 medium whole wheat tortilla

1 oz sharp cheddar cheese

0.5 cup poblano pepper

0.25 cup red onion

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

0.25 tsp garlic powder

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PREPARATION

1
Thinly slice the flank steak against the grain and toss with sea salt, black pepper, cumin, and garlic powder.
2
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Add the steak strips to the hot skillet and sear for 2-3 minutes until browned and caramelized; transfer to a plate.
4
In the same skillet, sauté the sliced poblano peppers and red onions for 4-5 minutes until tender and slightly charred.
5
Clean the skillet, then place the tortilla flat and sprinkle half of the shredded cheddar over one side.
6
Distribute the cooked steak and charred vegetables over the cheese, then top with the remaining cheddar.
7
Fold the tortilla and press down, cooking for 2-3 minutes per side until the shell is golden and the cheese is gooey.