YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sizzling steak strips seared with zesty lime and chili, folded into a crisp whole wheat tortilla with melted cheese for a satisfying crunch.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
1 oz Shredded sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
0 tbsp Extra virgin olive oil
1 tbsp Fresh lime juice
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into thin strips against the grain for maximum tenderness.
In a small bowl, toss the steak strips with fresh lime juice, chili powder, cumin, sea salt, and black pepper.
Heat half of the olive oil in a large skillet over medium-high heat and sauté the bell peppers and red onion until slightly softened.
Remove the vegetables from the skillet and set aside, then add the remaining oil and sear the steak strips for 2-3 minutes until browned.
Wipe the skillet clean, place the tortilla inside, and sprinkle half of the shredded cheese over one half of the tortilla.
Layer the seared steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.