YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Steak Quesadillas
Sautéed strips of lean steak and crisp bell peppers are folded into a toasted tortilla with melted cheese and a bright squeeze of lime.
INGREDIENTS
5 oz flank steak
1 medium whole wheat tortilla
1 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp olive oil
0.5 tsp chili powder
0.25 tsp smoked paprika
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 small bowl with the chili powder, smoked paprika, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the steak strips until browned and caramelized, about 3 to 4 minutes.
Add the thinly sliced red bell peppers and onions to the skillet, sautéing for another 3 minutes until the vegetables are tender-crisp.
Remove the steak and vegetable mixture from the pan and set aside, then wipe the skillet clean with a paper towel.
Place the tortilla in the skillet over medium heat, sprinkle half of the cheese on one side, then layer on the steak mixture and a squeeze of fresh lime juice.
Top with the remaining cheese, fold the tortilla in half, and cook for 2 minutes per side until the shell is golden and the cheese is fully melted.