YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sizzled flank steak and sautéed peppers are folded into a whole wheat tortilla with melted cheese for a satisfyingly crispy and zesty finish.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
0.5 oz monterey jack cheese
0.5 cup bell pepper
0.25 cup red onion
0.5 tsp olive oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh lime juice
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips against the grain and toss in a small bowl with chili powder, cumin, sea salt, and black pepper.
Heat a non-stick skillet over medium-high heat with half of the olive oil. Add the sliced bell peppers and red onions, sautéing until tender-crisp and slightly charred.
Remove the vegetables from the pan and add the remaining olive oil. Sear the steak strips for 2-3 minutes until browned and cooked through, then finish with a squeeze of fresh lime juice.
Wipe the skillet clean and place the tortilla in the pan over medium heat. Sprinkle half the cheese on one side of the tortilla.
Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese and fresh cilantro.
Fold the tortilla in half and press down firmly. Cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately while hot and crispy.