YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips tossed in zesty lime and chili spices, folded into a crisp whole wheat tortilla with melted cheese for a satisfying, crunchy bite.
INGREDIENTS
4.25 oz Flank steak
0.5 whole Whole wheat tortilla
0 oz Monterey Jack cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lime juice
3 tbsp Non-fat Greek yogurt
PREPARATION
Slice the flank steak into very thin strips across the grain to ensure tenderness.
In a medium bowl, toss the steak strips with chili powder, cumin, sea salt, black pepper, and lime juice until evenly coated.
Heat half of the avocado oil in a large skillet over medium-high heat and sauté the bell peppers and onions for 3-4 minutes until softened.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and caramelized.
Wipe the skillet clean and place the tortilla in the pan over medium heat, sprinkling the cheese over one half of the tortilla.
Top the cheese with the cooked steak and sautéed vegetables, then fold the tortilla in half.
Cook for 2 minutes per side until the exterior is golden and crispy, then slice and serve with non-fat Greek yogurt for dipping.