YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Seared steak strips and vibrant peppers are folded into a crisp whole wheat tortilla with melted cheese and a zesty lime finish.
INGREDIENTS
4 oz flank steak
0.5 medium whole wheat tortilla
0.25 oz shredded cheddar cheese
0.5 cup bell peppers
0.25 cup red onion
0 tsp avocado oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
PREPARATION
Slice the flank steak into thin strips across the grain and toss them in a bowl with chili powder, cumin, sea salt, and black pepper.
Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.
Add the seasoned steak strips to the pan and sear for 2 to 3 minutes until deeply browned, then transfer the meat to a side plate.
Add the sliced bell peppers and red onion to the same skillet and sauté for 4 minutes until they are tender-crisp and slightly charred.
Wipe the skillet clean with a paper towel and place the whole wheat tortilla inside over medium heat.
Layer the shredded cheese, seared steak, and sautéed vegetables over one half of the tortilla.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.
Squeeze the fresh lime juice over the filling before slicing the quesadilla into wedges and serving immediately.