YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips tossed in zesty lime and chili, folded into a crisp tortilla with melted cheese and vibrant sautéed peppers.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
1 oz Shredded sharp cheddar cheese
0.5 cup Sliced bell peppers
0.25 cup Sliced red onion
1 tsp Avocado oil
0.5 tbsp Lime juice
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into very thin strips against the grain and place them in a small mixing bowl.
Add the chili powder, ground cumin, sea salt, black pepper, and lime juice to the steak, tossing well to coat.
Heat half of the avocado oil in a large non-stick skillet over medium-high heat.
Sauté the sliced bell peppers and red onion for 3-4 minutes until they are tender and slightly charred on the edges.
Add the seasoned steak strips to the skillet and sear for 2-3 minutes until browned and cooked through, then transfer the steak and veggies to a plate.
Wipe the skillet clean and add the remaining avocado oil over medium heat.
Place the whole wheat tortilla in the skillet and sprinkle the shredded cheddar cheese over one half.
Top the cheese with the cooked steak and veggie mixture, then fold the tortilla in half.
Cook for 2 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy.