YOUR SOLIN GENERATED RECIPE
Steak and Poblano Quesadillas
Seared flank steak and charred poblano peppers are folded into a toasted tortilla with melted cheese for a smoky and satisfying meal.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.13 cup Shredded Monterey Jack cheese
0.5 whole Poblano pepper
0.25 whole Red onion
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the flank steak into thin strips across the grain and season with sea salt, black pepper, garlic powder, and cumin.
Thinly slice the poblano pepper and red onion into strips.
Heat avocado oil in a large skillet over medium-high heat.
Add the poblano and onion to the skillet, sautéing until they are softened and slightly charred.
Push the vegetables to the side and add the steak strips, searing for 2-3 minutes until browned and cooked through.
Remove the steak and vegetables from the pan and wipe it clean.
Place the tortilla in the skillet, sprinkle cheese over one half, and top with the steak and vegetable mixture.
Fold the tortilla over and cook for 2 minutes per side until the exterior is golden and the cheese is melted.