YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak marinated in zesty lime and chili, folded into a golden, crispy tortilla with melted Monterey Jack and sautéed peppers.
INGREDIENTS
4 oz Flank steak
1 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lime
0.5 tsp Olive oil
0.25 cup Bell peppers
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
1 tbsp Fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, toss the steak strips with chili powder, sea salt, black pepper, and the juice of half a lime.
Heat a cast-iron skillet over medium-high heat with half of the olive oil.
Add the steak to the skillet and sear for 3-4 minutes until browned and cooked through, then remove the meat and set aside.
Add the remaining oil to the skillet and sauté the sliced bell peppers and red onion for 3 minutes until they are tender-crisp.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Sprinkle half of the Monterey Jack cheese on one side of the tortilla, then layer on the cooked steak, peppers, and onions.
Top with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.
Remove from heat and garnish with fresh cilantro before slicing into wedges.