YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips tossed in zesty lime and smoky chili spices, folded into a golden, crispy tortilla with melted sharp cheddar and vibrant sautéed peppers.
INGREDIENTS
3 oz flank steak
0.5 tsp olive oil
0.25 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup red onion
PREPARATION
Slice the flank steak into thin strips and toss them in a bowl with chili powder, cumin, sea salt, black pepper, and the juice from the lime.
Heat olive oil in a large skillet over medium-high heat and sear the steak strips for 3-4 minutes until browned and cooked through.
Remove the steak from the pan and briefly sauté the sliced bell peppers and onions in the remaining juices until they are tender-crisp.
Wipe the skillet clean, place the tortilla inside, and sprinkle half of the cheese over one side of the tortilla.
Layer the cooked steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2-3 minutes per side until the tortilla is golden and crunchy and the cheese is fully melted.