YOUR SOLIN GENERATED RECIPE
Spicy Lime Steak Quesadilla with Bell Peppers
Savor the bold flavors of this Spicy Lime Steak Quesadilla with Bell Peppers. Juicy flank steak marinated in a zesty lime and chili blend is paired with sautéed bell peppers and a sprinkle of melted part-skim cheddar, all nestled in a soft whole wheat tortilla. It’s a balanced, vibrant meal perfect for dinner.
INGREDIENTS
4 oz Flank Steak
1 whole wheat 6-inch tortilla
0.5 cup sliced red bell pepper
0.25 cup shredded low-moisture part-skim cheddar cheese
1 tbsp lime juice
0.5 tsp chili powder
0.5 tsp ground cumin
1 clove minced garlic
Salt and Pepper to taste
PREPARATION
In a bowl, combine the lime juice, chili powder, ground cumin, and minced garlic. Season with a pinch of salt and pepper.
Place the flank steak in a shallow dish and pour the marinade over it. Allow it to marinate for at least 15-20 minutes.
Preheat a skillet over medium-high heat. Sauté the sliced red bell peppers in a bit of non-stick spray until slightly softened, about 3-4 minutes.
Remove the steak from the marinade and cook in the same skillet for about 3-4 minutes per side for medium-rare, or adjust time according to your preferred doneness. Once cooked, allow it to rest for a few minutes before slicing thinly.
Heat a clean non-stick pan over medium heat. Place the whole wheat tortilla in the pan, sprinkle evenly with the shredded cheese, add the sliced steak and sautéed bell peppers on one half of the tortilla.
Fold the tortilla over to enclose the filling and cook for 2-3 minutes on each side until the cheese has melted and the tortilla is crispy.
Remove from the pan, slice into wedges, and serve hot.