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 poblano pepper; 0.25 cup red onion; 0.25 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.75 large whole wheat tortilla; 0.33 oz monterey jack cheese; 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

Steak and Poblano Quesadillas

Sizzling flank steak and charred poblano peppers folded into a crisp whole wheat tortilla with melted Monterey Jack cheese for a smoky, satisfying bite.

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NUTRITION

Protein

49.8g

Fat

23.1g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

1 medium poblano pepper

0.25 cup red onion

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.75 large whole wheat tortilla

0.33 oz monterey jack cheese

1 tbsp fresh cilantro

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PREPARATION

1
Thinly slice the flank steak against the grain and season with sea salt, black pepper, and garlic powder.
2
Slice the poblano pepper and red onion into thin strips.
3
Heat olive oil in a large skillet over medium-high heat and sauté the peppers and onions until tender and slightly charred.
4
Add the steak to the skillet and sear until browned and cooked through, then remove the mixture from the pan.
5
Wipe the skillet clean and place the tortilla in the pan over medium heat.
6
Sprinkle half the cheese on one side of the tortilla, top with the steak and pepper mixture, and add the remaining cheese.
7
Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is fully melted.
8
Slice into wedges and garnish with fresh cilantro before serving.