YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sautéed flank steak and crisp peppers folded into a toasted tortilla with melted cheese and creamy hand-mashed guacamole.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.13 whole avocado
0.25 cup red bell pepper
0.25 cup red onion
0.25 tsp avocado oil
1 tsp lime juice
0.25 tsp cumin
0.25 tsp chili powder
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips against the grain and toss with cumin, chili powder, garlic powder, sea salt, and black pepper.
Heat the avocado oil in a large skillet over medium-high heat and sear the steak for 3-4 minutes until browned and caramelized.
Add the thinly sliced red bell pepper and red onion to the skillet, sautéing for another 2-3 minutes until the vegetables are tender-crisp.
In a small bowl, mash the avocado with lime juice and a pinch of salt until smooth and creamy.
Wipe the skillet clean and place the tortilla inside over medium heat; sprinkle the cheese over one half of the tortilla.
Layer the steak and vegetable mixture over the cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has completely melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole and chopped cilantro.