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 grass-fed cheddar and creamy, zesty guacamole.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.33 oz Grass-fed cheddar cheese
0.25 whole Avocado
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 tbsp Lime juice
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Avocado oil
PREPARATION
Slice the flank steak against the grain into very thin strips and toss in a bowl with the cumin, garlic powder, sea salt, and black pepper.
Heat half of the avocado oil in a large skillet over medium-high heat and sauté the sliced red bell pepper and red onion until they are tender-crisp.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2 to 3 minutes until browned and caramelized.
In a small bowl, mash the avocado with the lime juice and a tiny pinch of salt until smooth and creamy.
Wipe the skillet clean, place the tortilla inside, and layer one half with the cheese, steak, and sautéed vegetables.
Fold the tortilla over and cook for 2 minutes per side until the cheese is melted and the exterior is golden and crisp, then serve with the fresh guacamole.