YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips and sautéed peppers are folded into a crisp whole wheat tortilla with melted cheddar for a zesty crunch.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.5 cup Bell pepper
0.25 cup Red onion
0.5 tsp Olive 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
PREPARATION
Slice the flank steak into thin strips against the grain to ensure tenderness.
In a medium bowl, toss the steak strips with chili powder, ground cumin, sea salt, black pepper, and lime juice until well coated.
Heat half of the olive oil in a large skillet over medium-high heat and sauté the bell peppers and red onion for 4 minutes until softened.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean, place the tortilla inside, and layer one half with the shredded cheddar cheese, steak, and sautéed vegetables.
Fold the tortilla over the filling and cook for 2 minutes per side until the cheese is melted and the exterior is golden and crispy.