YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Steak Quesadillas
Pan-seared flank steak and vibrant bell peppers are folded into a crisp, golden tortilla with melted cheese and smoky chipotle for a savory, satisfying crunch.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
1 oz Monterey Jack cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tbsp extra virgin olive oil
1 tsp chipotle peppers in adobo sauce
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips and toss in a bowl with sea salt, black pepper, garlic powder, and the minced chipotle peppers.
Heat half of the olive oil in a large skillet over medium-high heat and sear the steak strips for 3-4 minutes until browned and cooked through, then transfer to a plate.
Add the remaining olive oil to the same skillet and sauté the sliced red bell peppers and yellow onions for 5 minutes until they are tender and slightly charred.
Wipe the skillet clean and place the tortilla in the center, layering one half with the shredded Monterey Jack cheese, the cooked steak, and the sautéed vegetables.
Fold the tortilla in half and cook for 2-3 minutes per side over medium heat until the cheese is completely melted and the tortilla is perfectly crisp and golden.