YOUR SOLIN GENERATED RECIPE
Spicy Lime Steak Quesadillas with Bell Peppers
Savor the zesty kick of lime and spices paired with tender lean flank steak, crisp red bell peppers, and a melty layer of reduced-fat cheddar cheese nestled between warm whole wheat tortillas. This vibrant quesadilla delivers a balanced mix of protein and flavor that’s perfect for a satisfying meal any time of day.
INGREDIENTS
4 oz Lean Flank Steak
2 Whole Wheat Tortillas
1/4 cup Reduced-Fat Cheddar Cheese, shredded
1/2 cup sliced Red Bell Pepper
1/4 cup sliced Red Onion
2 Tbsp Lime Juice
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Begin by marinating the steak: in a bowl, combine lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the steak and let it marinate for at least 15-20 minutes to absorb the flavors.
While the steak marinates, slice the red bell pepper and red onion into thin strips.
Heat a skillet over medium-high heat. Sear the marinated steak for about 3-4 minutes on each side (for medium-rare) or adjust cooking time to your preferred doneness. Remove the steak and let it rest for a few minutes before slicing it thinly across the grain.
Wipe the skillet clean and lower the heat to medium. Place one whole wheat tortilla in the skillet. Sprinkle half of the shredded cheese evenly on one side of the tortilla.
Layer sliced steak, bell peppers, and red onions over the cheese, then sprinkle the remaining cheese on top. Cover with the second tortilla.
Cook the quesadilla for about 2-3 minutes on one side until the bottom tortilla is golden and crispy, then carefully flip and cook the other side until golden and the cheese is fully melted.
Remove the quesadilla from the skillet, let it cool slightly, then cut into wedges and serve immediately.