YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips tossed in zesty lime and chili spices, folded into a toasted tortilla with melted cheese for a satisfyingly crunchy finish.
INGREDIENTS
3 oz flank steak
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp fresh lime juice
0.5 tsp extra virgin olive oil
0.5 cup sliced bell peppers
1 medium whole wheat tortilla
0.5 oz shredded Monterey jack cheese
2 tbsp plain non-fat Greek yogurt
PREPARATION
In a small bowl, combine the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Rub the spice blend evenly over the thinly sliced flank steak strips and drizzle with the fresh lime juice.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the sliced bell peppers to the skillet and sauté for 3-4 minutes until tender-crisp, then remove and set aside.
In the same skillet, add the steak strips in a single layer and sear for 2 minutes per side until browned and cooked through.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Sprinkle the cheese over one half of the tortilla, then layer on the cooked steak and sautéed peppers.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and crispy and the cheese has melted.
Slice into wedges and serve with a dollop of Greek yogurt for dipping.