YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips tossed in zesty lime and smoky chili spices, folded into a crisp whole wheat tortilla with melted sharp cheddar for a savory crunch.
INGREDIENTS
5 oz flank steak
1 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup red onion
0.5 tsp avocado oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
2 tbsp nonfat Greek yogurt
1 tbsp fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain and toss in a bowl with chili powder, cumin, garlic powder, sea salt, black pepper, and the juice of half a lime.
Heat a large non-stick skillet over medium-high heat with avocado oil and sauté the sliced bell peppers and onions until they begin to soften and char slightly.
Add the seasoned steak to the skillet and sear for 2 to 3 minutes until browned and cooked through, then remove the steak and vegetable mixture from the pan.
Wipe the skillet clean and return to medium heat; place the tortilla in the pan and sprinkle the shredded cheddar cheese evenly over one half.
Layer the steak and pepper mixture over the cheese, then fold the tortilla in half to close the quesadilla.
Press down with a spatula and cook for 2 minutes per side until the tortilla is golden-brown and the cheese is fully melted.
Slice into wedges and serve with a dollop of Greek yogurt and a sprinkle of fresh cilantro.