YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with aromatic spices and folded into a crisp whole wheat tortilla with melted cheddar and creamy, citrus-infused guacamole.
INGREDIENTS
4.5 oz Flank steak
1 tbsp Lime juice
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 medium Whole wheat tortilla
0.5 oz Shredded grass-fed cheddar cheese
0.25 cup Sliced bell peppers
0.25 cup Sliced red onion
0.13 whole Avocado
1 tbsp Chopped cilantro
PREPARATION
Season the flank steak evenly with the lime juice, ground cumin, garlic powder, sea salt, and black pepper.
Heat a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before thinly slicing it against the grain.
In the same skillet, sauté the sliced bell peppers and red onions for 3-4 minutes until they are tender and slightly charred.
Prepare the guacamole by mashing the avocado in a small bowl with a squeeze of lime and the chopped cilantro.
Place the tortilla in a clean skillet over medium heat, sprinkle half of the cheddar cheese on one side, then layer on the sliced steak and sautéed vegetables.
Top with the remaining cheese and fold the tortilla in half, pressing down lightly with a spatula.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole.