YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sautéed flank steak and bell peppers folded into a crisp whole wheat tortilla with melted Monterey Jack and creamy hand-mashed guacamole.
INGREDIENTS
5 oz flank steak
1 medium whole wheat tortilla
0.5 oz monterey jack cheese
0 whole avocado
0.25 cup red bell pepper
0.25 cup red onion
0 tsp olive oil
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into thin strips across the grain and season with cumin, chili powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the steak until it is browned and cooked to your preference.
Add the sliced red bell peppers and red onions to the skillet, sautéing until they are tender and slightly charred.
In a small bowl, mash the avocado with lime juice until the texture is smooth and creamy.
Place the whole wheat tortilla in a clean skillet, sprinkle with Monterey Jack cheese, and top with the steak and vegetable mixture.
Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden and the cheese is fully melted.
Slice the quesadilla into wedges and serve with the fresh guacamole and a garnish of cilantro.