YOUR SOLIN GENERATED RECIPE
Crispy Chipotle Steak Quesadillas
Sautéed flank steak strips and colorful peppers are folded into a toasted tortilla with melted cheddar, creating a smoky and satisfying crunch in every bite.
INGREDIENTS
5 oz flank steak
0.25 tsp olive oil
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup red onion
1 tbsp chipotle peppers in adobo sauce
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the flank steak into thin strips across the grain and season with sea salt, black pepper, and garlic powder.
Heat half of the olive oil in a cast-iron skillet over medium-high heat and sear the steak until browned, then remove from the pan.
Add the remaining oil to the skillet and sauté the sliced bell peppers and onions until they are tender and slightly charred.
Stir the chopped chipotle peppers in adobo into the steak and vegetable mixture until well combined.
Place the tortilla in the skillet, layer one half with shredded cheddar and the steak mixture, then fold and cook until the exterior is golden and crispy.