YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sizzling flank steak and peppers are pan-seared then folded into a crisp whole wheat tortilla with melted cheese and a bright lime finish.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.75 oz Monterey Jack cheese
0.25 cup Red bell pepper
0.25 cup Red onion
0.25 tsp Extra virgin olive 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
Slice the flank steak into thin, bite-sized strips and toss them in a small bowl with the chili powder, cumin, garlic powder, sea salt, and black pepper until well-coated.
Heat a large cast-iron skillet over medium-high heat with half of the olive oil, then sauté the sliced bell peppers and onions for 3-4 minutes until they are tender and slightly charred.
Push the vegetables to the side of the pan and add the seasoned steak strips, searing for 2-3 minutes per side until browned and cooked to your desired level of doneness.
Remove the steak and vegetable mixture from the pan and set aside, then wipe the skillet clean and add the remaining olive oil over medium heat.
Place the whole wheat tortilla in the skillet, sprinkle the shredded Monterey Jack cheese over one half, top with the steak and pepper mixture, and drizzle with the fresh lime juice.
Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the exterior is golden and the cheese is perfectly gooey.