YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Seared flank steak and sautéed peppers folded into a crisp whole wheat tortilla with melted cheese and creamy, lime-infused guacamole.
INGREDIENTS
4 oz flank steak
1 medium whole wheat tortilla
0.75 oz Monterey Jack cheese
0.25 whole avocado
0.25 cup red bell pepper
0.25 cup red onion
1 tsp lime juice
0 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp cumin
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Season the flank steak evenly with sea salt, black pepper, cumin, and garlic powder.
Heat 0.5 tsp of olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes per side until medium-rare.
Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, add the remaining 0.5 tsp of olive oil and sauté the sliced bell peppers and onions until they are tender and slightly charred.
Mash the avocado in a small bowl with lime juice and chopped fresh cilantro to create the guacamole.
Place the tortilla in a clean skillet over medium heat, sprinkle with cheese, and top with the sliced steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese has completely melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.