Name: Carne Asada Quesadillas with Guacamole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz flank steak; 1 medium whole wheat tortilla; 0.5 oz Monterey Jack cheese; 0.25 whole avocado; 0.5 tsp olive oil; 1 tsp lime juice; 0.25 tsp cumin; 0.25 tsp chili powder; 0.25 tsp garlic powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 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

Sizzling flank steak strips and melted Monterey Jack folded into a toasted tortilla, served with creamy, lime-infused guacamole.

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NUTRITION

Protein

47.6g

Fat

28.1g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz flank steak

1 medium whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 whole avocado

0.5 tsp olive oil

1 tsp lime juice

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Slice the flank steak into thin strips across the grain to ensure maximum tenderness.
2
Season the steak thoroughly with cumin, chili powder, garlic powder, and half of the sea salt and black pepper.
3
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
4
Sear the steak strips for 2-3 minutes per side until a dark crust forms, then transfer to a plate.
5
Mash the avocado in a small bowl with lime juice, cilantro, and the remaining salt and pepper until smooth.
6
Wipe the skillet clean and place the tortilla inside, sprinkling the Monterey Jack cheese over one half.
7
Layer the cooked steak over the cheese, fold the tortilla in half, and toast for 2 minutes per side until golden brown.
8
Slice the quesadilla into three wedges and serve immediately alongside the fresh guacamole.