YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak and melted cheddar folded into a toasted tortilla, served with creamy, hand-mashed guacamole and fresh lime.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.75 oz Grass-fed cheddar cheese
0.25 whole Avocado
0.5 tsp Olive oil
0.25 cup Red bell pepper
0.25 cup Red onion
0.25 tsp Cumin
0.25 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lime juice
1 tbsp Fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, combine the cumin, chili powder, sea salt, and black pepper, then toss the steak strips in the spice blend until evenly coated.
Heat the olive oil in a cast-iron skillet over medium-high heat. Add the steak and sear for 3-4 minutes until browned and cooked through.
Remove the steak from the pan and add the sliced red bell pepper and red onion, sautéing for 2-3 minutes until tender-crisp.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat. Sprinkle half the cheddar cheese on one side of the tortilla.
Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
While the quesadilla toasts, mash the avocado in a small bowl with lime juice and fresh cilantro to create a quick guacamole.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.