YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared chili-rubbed steak and sautéed peppers are folded into a crisp whole wheat tortilla with melted cheese and a zesty lime finish.
INGREDIENTS
6 oz flank steak
0.5 large whole wheat tortilla
0.25 oz sharp cheddar cheese
0.25 cup bell pepper
0.25 cup red onion
0.25 tbsp olive oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lime juice
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips and toss in a small bowl with chili powder, cumin, garlic powder, sea salt, black pepper, and lime juice.
Heat half of the olive oil in a large non-stick skillet over medium-high heat and sauté the sliced bell peppers and red onions until tender-crisp.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2 to 3 minutes until browned and fully cooked.
Wipe the skillet clean and place the tortilla inside, sprinkling the cheddar cheese over one half of the surface.
Layer the cooked steak, sautéed vegetables, and fresh cilantro over the cheese, then fold the tortilla in half.
Cook for 2 minutes per side over medium heat until the tortilla is golden brown and the cheese has completely melted.