YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips tossed in zesty lime and chili spices, folded into a crisp whole wheat tortilla with melted sharp cheddar and vibrant peppers.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Red onion
0 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lime
PREPARATION
Slice flank steak against the grain into thin strips and toss thoroughly with chili powder, cumin, garlic powder, sea salt, and black pepper.
Heat 0.5 tsp avocado oil in a large skillet over medium-high heat and sear the steak strips until browned and caramelized, then remove from the pan.
Add the remaining 0.5 tsp oil to the skillet and sauté the bell peppers and onions until tender, finishing with a squeeze of fresh lime juice.
Place the tortilla in the skillet, layering one half with the shredded cheddar, seared steak, and the sautéed vegetable mixture.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is completely melted.