YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips and sautéed peppers are folded into a crisp tortilla with melted cheese, finished with a bright and zesty lime-chili seasoning.
INGREDIENTS
5 oz Top sirloin steak
0.5 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.5 cup Bell peppers
0.25 cup Red onion
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lime juice
PREPARATION
In a small bowl, toss the thinly sliced steak with chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 2-3 minutes until browned and cooked through, then transfer the meat to a clean plate.
Add the sliced bell peppers and red onions to the same skillet, sautéing for 3-4 minutes until they are tender and slightly charred.
Stir the lime juice into the vegetable mixture, then remove the vegetables from the pan and wipe the skillet clean.
Place the tortilla in the skillet over medium heat; sprinkle half the cheese on one side, then top with the steak, vegetables, and remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the shell is golden brown and the cheese has melted completely.