YOUR SOLIN GENERATED RECIPE
Crispy Chipotle Steak Quesadilla
Sautéed strips of lean flank steak and crisp peppers are folded into a toasted tortilla with melted grass-fed cheddar for a smoky, satisfying crunch.
INGREDIENTS
5 oz flank steak
1 medium whole wheat tortilla
0.5 oz grass-fed cheddar cheese
0.25 cup red bell pepper
0.25 cup red onion
1 tsp chipotle peppers in adobo
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the flank steak into thin strips and season evenly with sea salt, black pepper, and garlic powder.
Heat half of the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet and sear until browned and cooked through, about 3 minutes, then remove and set aside.
In the same skillet, sauté the red bell pepper and red onion until tender-crisp, then stir in the chipotle peppers in adobo.
Wipe the skillet clean, add the remaining avocado oil, and place the tortilla flat in the pan over medium heat.
Layer the shredded cheddar, steak, and vegetable mixture on one half of the tortilla, then fold the other half over.
Press down firmly and cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.