YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak strips and sautéed peppers tucked into a crisp whole wheat tortilla with melted cheddar and creamy hand-mashed guacamole.
INGREDIENTS
4.5 oz flank steak
0.25 tsp extra virgin olive oil
0.5 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 medium whole wheat tortilla
0.5 oz grass-fed cheddar cheese
0.13 whole avocado
1 tsp lime juice
1 tbsp fresh cilantro
0.25 cup red bell pepper
0.25 cup red onion
PREPARATION
Rub the flank steak evenly with ground cumin, garlic powder, sea salt, and black pepper.
Heat half of the olive oil in a skillet over medium-high heat and sear the steak for 4 minutes per side; let it rest for 5 minutes before slicing into thin strips.
In the same skillet, sauté the sliced red bell pepper and red onion in the remaining oil until they are tender and slightly charred.
In a small bowl, mash the avocado with lime juice and chopped cilantro until smooth and creamy.
Place the tortilla in a clean skillet over medium heat, layering the shredded cheddar, steak strips, and sautéed vegetables on one half.
Fold the tortilla over and cook for 2 minutes per side until the exterior is golden brown and the cheese has melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.