YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak and vibrant peppers folded into a toasted tortilla with melted cheese and a zesty lime finish.
INGREDIENTS
4.5 oz flank steak
0.5 medium whole wheat tortilla
0.25 oz Monterey Jack cheese
0.25 cup red bell pepper
0.25 cup red onion
0.25 tsp avocado oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
1 tbsp fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, toss the steak strips with chili powder, ground cumin, sea salt, black pepper, and lime juice.
Heat the avocado oil in a large skillet over medium-high heat and sear the steak for 3-4 minutes until browned.
Add the sliced red bell peppers and red onions to the skillet, sautéing for an additional 2-3 minutes until tender-crisp.
Place the whole wheat tortilla in a separate clean pan over medium heat.
Sprinkle half of the Monterey Jack cheese on one side of the tortilla, then layer on the steak and vegetable mixture.
Top with the remaining cheese and fresh cilantro, then fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden and crispy and the cheese has fully melted.