YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak strips and melted Monterey Jack cheese folded into a toasted whole wheat tortilla, served with a creamy lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Olive oil
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.25 cup Red onion
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Fresh cilantro
PREPARATION
Rub the flank steak evenly with the sea salt, black pepper, ground cumin, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for medium-rare.
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before thinly slicing against the grain.
In a small bowl, mash the avocado with the lime juice and a pinch of salt until the texture is smooth and creamy.
Place the tortilla in a clean pan over medium heat, then layer half the cheese, the steak strips, and red onion on one side.
Top with the remaining cheese and fold the tortilla in half, cooking for 2 minutes per side until the exterior is golden brown.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole and a garnish of cilantro.