Name: Carne Asada Quesadillas with Guacamole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 2 small Corn tortillas; 0.5 oz Monterey Jack cheese; 0.25 whole Avocado; 1 tsp Lime juice; 1 tbsp Red onion; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Carne Asada Quesadillas with Guacamole

Pan-seared flank steak layered with melted Monterey Jack in toasted corn tortillas, served with a zesty, creamy hand-mashed guacamole.

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NUTRITION

Protein

50.8g

Fat

27.0g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Garlic powder

2 small Corn tortillas

0.5 oz Monterey Jack cheese

0.25 whole Avocado

1 tsp Lime juice

1 tbsp Red onion

1 tbsp Fresh cilantro

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PREPARATION

1
Season the flank steak evenly on both sides with sea salt, black pepper, ground cumin, and garlic powder.
2
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
4
While the steak rests, mash the avocado in a small bowl with lime juice, finely diced red onion, and chopped cilantro to create the guacamole.
5
Thinly slice the rested steak against the grain into bite-sized strips.
6
Wipe out the skillet and return to medium heat; place the tortillas in the pan and sprinkle Monterey Jack cheese over one half of each.
7
Layer the sliced steak over the cheese, fold the tortillas in half, and toast for 2 minutes per side until the cheese is melted and the exterior is golden.
8
Slice the quesadillas into wedges and serve immediately with the fresh guacamole on the side.