YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips marinated in zesty lime and chili spices, folded into a crisp tortilla with melted sharp cheddar and vibrant peppers.
INGREDIENTS
5 oz sirloin steak
0.5 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lime juice
0.5 tsp olive oil
0.25 cup red bell pepper
0.25 cup red onion
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
2 tbsp plain Greek yogurt
PREPARATION
Slice the sirloin steak into thin strips and place them in a small mixing bowl.
Toss the steak with the chili powder, ground cumin, sea salt, black pepper, and lime juice until evenly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the seasoned steak, sliced bell peppers, and onions to the skillet and sauté for 5-7 minutes until the steak is browned and vegetables are tender.
Remove the steak and vegetable mixture from the pan and set aside on a plate.
Wipe the skillet clean with a paper towel and return it to medium heat.
Place the tortilla in the skillet and sprinkle the shredded cheddar cheese over one half of the surface.
Layer the cooked steak and vegetable mixture over the cheese and fold the tortilla in half.
Press down firmly with a spatula and cook for 2-3 minutes per side until the tortilla is golden brown and crispy.
Slice the quesadilla into three wedges and serve immediately with the plain Greek yogurt for dipping.