YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips tossed in zesty lime and chili, folded into a crisp whole wheat tortilla with melted cheese and vibrant sautéed peppers.
INGREDIENTS
5.5 oz Flank steak
1 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lime
0.5 tsp Extra virgin olive oil
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
1 tbsp Fresh cilantro
PREPARATION
Slice the flank steak into thin strips across the grain to ensure maximum tenderness.
In a small bowl, whisk together the lime juice, chili powder, sea salt, and black pepper to create a zesty marinade.
Toss the steak strips in the marinade until every piece is evenly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the sliced bell peppers and onions to the pan, sautéing until they are tender and slightly charred.
Remove the vegetables from the skillet and add the steak, searing for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Spread the shredded cheese on one half of the tortilla, then layer on the cooked steak and vegetable mixture.
Fold the tortilla over and cook for approximately 2 minutes per side until the exterior is golden and crunchy.
Garnish with fresh cilantro and slice into wedges before serving warm.