YOUR SOLIN GENERATED RECIPE
Crispy Chipotle Steak Quesadillas
Pan-seared steak strips tossed in smoky chipotle and folded into a golden, crispy tortilla with melted grass-fed cheddar and vibrant peppers.
INGREDIENTS
4 oz Flank steak
0.5 tsp Olive oil
1 tsp Chipotle peppers in adobo sauce
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 large Sprouted grain tortilla
0.5 oz Grass-fed cheddar cheese
1 tbsp Fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips and season with sea salt and black pepper.
Heat half of the olive oil in a cast-iron skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing until they are tender and slightly charred.
Remove the vegetables from the pan and add the remaining oil. Sear the steak strips for 2-3 minutes until browned, then stir in the chipotle peppers in adobo to coat the meat.
Wipe the skillet clean and place the tortilla in the pan over medium heat. Sprinkle half of the cheddar cheese on one side of the tortilla.
Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese and 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.
Remove from the heat, let rest for one minute, then slice into wedges and serve.