YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sautéed flank steak and bell peppers seasoned with zesty lime and chili, folded into a crisp, golden-brown tortilla with melted Monterey Jack cheese.
INGREDIENTS
5 oz Flank steak
0.25 tsp Extra virgin olive oil
0.25 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lime juice
0.5 cup Bell peppers
0.25 cup Red onion
0.5 large Whole wheat tortilla
0.5 oz Monterey Jack cheese
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, whisk together the lime juice, chili powder, cumin, sea salt, and black pepper.
Toss the steak strips in the lime-spice mixture until evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Add the steak to the skillet and sear for 3 to 4 minutes until browned and caramelized; remove from the pan.
Add the sliced bell peppers and red onion to the same skillet, sautéing for 5 minutes until soft and slightly charred.
Wipe the skillet clean and place over medium heat, laying the tortilla flat in the pan.
Sprinkle half of the cheese on one side of the tortilla, top with the steak and vegetable mixture, and cover with the remaining cheese.
Fold the tortilla in half and press down with a spatula, cooking for 2 to 3 minutes per side until the shell is perfectly crunchy and the cheese is bubbly.