YOUR SOLIN GENERATED RECIPE
Spicy Lime Steak Quesadillas with Bell Peppers
Savor the robust flavors of tender, spicy marinated steak paired with vibrant bell peppers, all nestled between warm whole wheat tortillas and melty cheese. The zing of fresh lime and a hint of olive oil elevate this quesadilla into a satisfying meal perfect for any time of day.
INGREDIENTS
4 oz Lean Flank Steak
1 medium Whole Wheat Tortilla
1/3 cup Red Bell Pepper (sliced)
1/3 cup Green Bell Pepper (sliced)
1/4 cup Shredded Mexican Blend Cheese
1 Lime (juiced)
1 tsp Olive Oil
PREPARATION
Slice the lean flank steak into thin strips and place in a bowl.
Add the juice of one lime, a drizzle of olive oil, chili powder, cumin, salt, and pepper to the steak. Mix well and let marinate for at least 15 minutes.
While the steak marinates, slice the red and green bell peppers into thin strips.
Heat a non-stick skillet over medium-high heat. Add the marinated steak and cook until browned on all sides, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, lightly sauté the sliced bell peppers until they are tender but still retain a slight crunch, about 2-3 minutes.
Assemble the quesadilla by laying a whole wheat tortilla on a flat surface, sprinkle half of the shredded cheese on one half, and layer the cooked steak and sautéed peppers over the cheese. Top with the remaining cheese.
Fold the tortilla over to cover the filling.
Return the quesadilla to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.
Remove from the skillet, slice into wedges, and serve hot.