YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Steak Quesadillas
Seared flank steak and crisp bell peppers are tossed in a smoky chipotle sauce and folded into a toasted sprouted grain tortilla with melted Monterey Jack cheese.
INGREDIENTS
6 oz flank steak
0.5 medium sprouted grain tortilla
0.25 oz monterey jack cheese
0.5 cup red bell pepper
0.5 cup yellow onion
0.25 tsp avocado oil
1 tsp chipotle peppers in adobo sauce
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into thin strips against the grain and season evenly with the sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the steak strips until browned and cooked through, about 3-4 minutes.
Add the thinly sliced yellow onion and red bell peppers to the skillet, sautéing for another 3-5 minutes until the vegetables are tender-crisp.
Stir in the finely chopped chipotle peppers in adobo sauce, ensuring the steak and vegetable mixture is thoroughly coated in the smoky sauce.
Place the sprouted grain tortilla on a clean griddle or skillet over medium heat, sprinkle half of the shredded Monterey Jack cheese on one side, and top with the steak and pepper mixture.
Add the remaining cheese and fresh cilantro over the filling, fold the tortilla in half, and toast for 2 minutes per side until the exterior is golden and the cheese is fully melted.