YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Steak Quesadillas
Sizzling flank steak and crisp peppers are folded into a toasted tortilla with melted cheese and a smoky chipotle sauce for a bold, satisfying bite.
INGREDIENTS
5 oz flank steak
1 medium whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 cup red bell pepper
0.25 cup red onion
0.5 tsp olive oil
1 tbsp plain Greek yogurt
1 tsp chipotle peppers in adobo
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a small bowl, whisk together the plain Greek yogurt, minced chipotle peppers in adobo, and garlic powder to create the smoky sauce base.
Season the flank steak evenly on both sides with sea salt and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side until medium-rare.
Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, sauté the sliced red bell pepper and red onion for 3 minutes until tender-crisp and slightly charred.
Wipe the skillet clean and place the tortilla inside; sprinkle half with Monterey Jack cheese, the sliced steak, and the sautéed vegetables.
Fold the tortilla over and cook for 2 minutes per side until the cheese is gooey and the exterior is golden brown.
Slice into wedges and serve immediately with the prepared chipotle yogurt sauce.