YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Steak Quesadillas
Tender flank steak seared with smoky chipotle peppers and crisp vegetables, folded into a toasted tortilla with melted pepper jack cheese for a bold, savory bite.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.5 oz Shredded pepper jack cheese
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 tsp Olive 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
Thinly slice the flank steak against the grain into bite-sized strips and thinly slice the bell peppers and onions.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the steak strips to the pan and season with sea salt, black pepper, and garlic powder, searing for 2-3 minutes until browned.
Toss in the sliced peppers, onions, and chipotle in adobo, sautéing for another 3 minutes until the vegetables are tender-crisp.
Remove the steak and vegetable mixture from the skillet and set aside on a plate; wipe the skillet clean.
Place the whole wheat tortilla in the skillet over medium heat, then sprinkle the pepper jack cheese evenly over one half.
Top the cheese with the steak and vegetable mixture, then fold the tortilla in half to close.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.
Transfer to a cutting board, slice into three wedges, and garnish with fresh cilantro before serving.