YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak and melted sharp cheddar folded into toasted corn tortillas, served with a scoop of creamy, lime-infused guacamole.
INGREDIENTS
5 oz flank steak
1 small corn tortillas
0.5 oz sharp cheddar cheese
0.13 whole avocado
0.5 tsp lime juice
0 tsp olive oil
0.25 cup red bell pepper
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp cumin
PREPARATION
Slice the flank steak into thin strips and season evenly with the sea salt, black pepper, garlic powder, and cumin.
Heat the olive oil in a large skillet over medium-high heat and sauté the red bell pepper and red onion until they are tender and slightly charred.
Add the seasoned steak strips to the skillet and sear for 3 to 4 minutes until browned and cooked to your desired level of doneness.
In a small bowl, mash the avocado with the lime juice and a pinch of salt until smooth and creamy to create the guacamole.
Wipe the skillet clean and place the corn tortillas inside; sprinkle the cheddar cheese over one half of each tortilla.
Top the cheese with the cooked steak and sautéed vegetables, then fold the tortillas in half to close.
Cook for 1 to 2 minutes per side until the tortillas are golden and crisp and the cheese has completely melted.
Serve the quesadillas immediately with the fresh guacamole on the side.