YOUR SOLIN GENERATED RECIPE
Steak and Poblano Quesadillas
Pan-seared flank steak and charred poblano peppers folded into a crisp tortilla with melted Monterey Jack for a smoky, satisfying bite.
INGREDIENTS
4.5 oz Flank steak
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.5 cup Poblano pepper
0.25 cup Red onion
0.5 oz Monterey Jack cheese
1 medium Whole wheat tortilla
1 tbsp Fresh salsa
PREPARATION
Pat the flank steak dry with a paper towel and season both sides with sea salt, black pepper, and ground cumin.
Heat the olive oil in a cast-iron skillet over medium-high heat.
Add the sliced poblano peppers and red onions to the skillet, sautéing for 3-4 minutes until they are tender and slightly charred.
Remove the vegetables from the pan and set aside. In the same pan, sear the flank steak for 3-5 minutes per side, or until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest for 5 minutes before slicing it thinly against the grain.
Wipe the skillet clean and place the tortilla in the pan over medium heat. Sprinkle the Monterey Jack cheese over one half of the tortilla.
Layer the sliced steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 1-2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Slice the quesadilla into wedges and serve immediately with fresh salsa on the side.