YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Lean flank steak seared with zesty lime and smoky chili, folded into a toasted tortilla with melted sharp cheddar and crisp bell peppers.
INGREDIENTS
5 oz flank steak
1 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.5 cup bell peppers
0.25 cup red onion
0.5 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
0.5 tsp avocado oil
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into thin strips and toss in a bowl with chili powder, cumin, sea salt, black pepper, and lime juice.
Heat avocado oil in a large skillet over medium-high heat and sauté the steak, bell peppers, and red onions until the meat is browned and veggies are tender.
Wipe the skillet clean and place the tortilla inside, sprinkling the sharp cheddar cheese evenly over one half.
Layer the steak and pepper mixture over the cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is perfectly melted.
Remove from heat, slice into three wedges, and garnish with fresh cilantro.