YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak and sautéed peppers folded into a crisp tortilla with melted cheese, served with a scoop of creamy, lime-infused guacamole.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
0.75 oz shredded part-skim mozzarella
0.13 whole avocado
0.5 cup sliced bell pepper
0.25 cup sliced red onion
1 tbsp lime juice
1 tbsp fresh cilantro
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp extra virgin olive oil
PREPARATION
Season the flank steak with cumin, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat and sear the steak for 4 minutes per side until medium-rare.
Remove steak from the pan, let it rest for 5 minutes, then thinly slice against the grain.
In the same skillet, sauté the bell peppers and red onions until softened and slightly charred.
Mash the avocado with lime juice and chopped cilantro in a small bowl to create the guacamole.
Place the tortilla in a clean pan, sprinkle half the cheese, add the steak and peppers, then top with remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese has melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole.