YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Steak Quesadillas
Pan-seared flank steak strips tossed in smoky chipotle sauce, folded into a crisp whole wheat tortilla with melted sharp cheddar and sautéed peppers.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0 tsp Olive oil
1 tbsp Chipotle peppers in adobo sauce
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, toss the steak strips with the chipotle in adobo sauce, garlic powder, sea salt, and black pepper until well coated.
Heat 0.5 tsp of olive oil in a cast-iron skillet over medium-high heat.
Add the sliced red bell peppers and yellow onions to the skillet, sautéing for 3-4 minutes until tender and slightly charred, then remove them from the pan.
Add the remaining 0.5 tsp of olive oil to the same skillet and sear the steak strips for 2-3 minutes until browned and cooked to your preference.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Layer half of the shredded cheddar cheese onto one side of the tortilla, followed by the steak and vegetable mixture, and top with the remaining cheese.
Fold the tortilla over to close the quesadilla and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately.