YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak and melted Monterey Jack folded into a toasted tortilla, served with creamy lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.13 whole Avocado
0.25 cup Bell pepper
0.25 cup Red onion
0 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 tsp Lime juice
1 tsp Fresh cilantro
PREPARATION
Season the flank steak evenly with sea salt, black pepper, and garlic powder on both sides.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side until medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, sauté the sliced bell peppers and red onions for 4 minutes until they are softened and slightly charred.
Wipe the skillet clean and place the tortilla inside, sprinkling one half with the Monterey Jack cheese.
Layer the sliced steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
In a small bowl, mash the avocado with lime juice and chopped cilantro until smooth and creamy.
Slice the quesadilla into three triangles and serve immediately with the fresh guacamole on the side.