Carne Asada Quesadillas with Guacamole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Carne Asada Quesadillas with Guacamole

YOUR SOLIN GENERATED RECIPE

Carne Asada Quesadillas with Guacamole

Seared flank steak strips and melted grass-fed cheddar folded into a crisp tortilla, served with a dollop of creamy, lime-infused guacamole.

Try 7 days free, then $12.99 / mo.

NUTRITION

533kcal
Protein
53.1g
Fat
23.0g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.33 oz Grass-fed cheddar cheese

0.13 whole Avocado

0 tsp Avocado oil

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 cup Red bell pepper

0.25 cup Red onion

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the flank steak into thin strips and season evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat 0.25 tsp of avocado oil in a cast-iron skillet over medium-high heat and sauté the sliced red bell pepper and red onion until softened.

  • 3

    Remove the vegetables, add the remaining 0.25 tsp of oil, and sear the steak strips for 2-3 minutes until browned and caramelized.

  • 4

    In a small bowl, mash the avocado with lime juice and a pinch of salt until smooth and creamy.

  • 5

    Wipe the skillet clean, place the tortilla inside, and sprinkle the cheddar cheese over one half.

  • 6

    Layer the steak and sautéed vegetables over the cheese, fold the tortilla, and cook for 2 minutes per side until the exterior is golden and crunchy.

Carne Asada Quesadillas with Guacamole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Carne Asada Quesadillas with Guacamole

YOUR SOLIN GENERATED RECIPE

Carne Asada Quesadillas with Guacamole

Seared flank steak strips and melted grass-fed cheddar folded into a crisp tortilla, served with a dollop of creamy, lime-infused guacamole.

NUTRITION

533kcal
Protein
53.1g
Fat
23.0g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.33 oz Grass-fed cheddar cheese

0.13 whole Avocado

0 tsp Avocado oil

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 cup Red bell pepper

0.25 cup Red onion

PREPARATION

  • 1

    Slice the flank steak into thin strips and season evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat 0.25 tsp of avocado oil in a cast-iron skillet over medium-high heat and sauté the sliced red bell pepper and red onion until softened.

  • 3

    Remove the vegetables, add the remaining 0.25 tsp of oil, and sear the steak strips for 2-3 minutes until browned and caramelized.

  • 4

    In a small bowl, mash the avocado with lime juice and a pinch of salt until smooth and creamy.

  • 5

    Wipe the skillet clean, place the tortilla inside, and sprinkle the cheddar cheese over one half.

  • 6

    Layer the steak and sautéed vegetables over the cheese, fold the tortilla, and cook for 2 minutes per side until the exterior is golden and crunchy.