YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with smoky spices and folded into a crisp tortilla with melted Monterey Jack and creamy, lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.13 medium Avocado
1 tsp Lime juice
1 tbsp Red onion
0.25 cup Red bell pepper
0.25 cup Yellow onion
0 tsp Avocado oil
0.25 tsp Ground cumin
0.25 tsp Chili powder
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain and season evenly with the ground cumin, chili powder, sea salt, and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the steak strips along with the sliced bell peppers and yellow onions until the meat is browned and the vegetables are tender.
In a small bowl, mash the avocado with the lime juice, minced red onion, and chopped cilantro to create a fresh guacamole.
Place the tortilla in a clean non-stick pan over medium heat, sprinkle half of the Monterey Jack cheese on one side, then layer the steak and vegetable mixture over the cheese.
Top the steak with the remaining cheese and fold the tortilla in half, cooking for 2-3 minutes per side until the exterior is golden and the cheese has completely melted.
Slice the quesadilla into wedges and serve immediately with the prepared guacamole on the side.