YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sizzling steak strips and vibrant peppers are seared with zesty lime before being folded into a crisp, golden tortilla with melted cheese.
INGREDIENTS
4.5 oz sirloin steak
1 medium whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 cup red bell pepper
0.25 cup red onion
0.5 tsp avocado oil
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lime juice
1 tbsp fresh cilantro
PREPARATION
Slice the sirloin steak into very thin strips and toss them in a bowl with the chili powder, cumin, sea salt, and black pepper.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips, sliced red bell peppers, and red onions to the skillet, searing for 3-4 minutes until the steak is browned and the vegetables are tender-crisp.
Stir in the lime juice and fresh cilantro, then remove the steak and vegetable mixture from the skillet and set aside.
Wipe the skillet clean and place the tortilla inside, sprinkling half of the Monterey Jack cheese over one half of the tortilla.
Layer the steak and pepper mixture over the cheese, top with the remaining cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and the cheese is melted.