YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips tossed in zesty lime and smoky chili, folded into a crisp tortilla with melted cheese and vibrant peppers.
INGREDIENTS
4 oz flank steak
0.5 medium whole wheat tortilla
0.25 oz Monterey Jack cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp avocado oil
1 tsp lime juice
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, whisk together the chili powder, ground cumin, sea salt, and black pepper.
Toss the steak strips with the spice blend and lime juice until evenly coated.
Heat half of the avocado oil in a large skillet over medium-high heat. Sauté the thinly sliced bell peppers and onions until softened and slightly charred, then remove from the pan.
Add the remaining oil to the same skillet and sear the steak strips for 2-3 minutes per side until browned and cooked through. Remove steak from the pan.
Wipe the skillet clean and place the tortilla in the pan over medium heat. Sprinkle the cheese over one half of the tortilla.
Layer the cooked steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 1-2 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted.
Garnish with fresh cilantro and slice into wedges before serving.