YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with peppers and onions, folded into a toasted tortilla with melted cheese and served with creamy hand-mashed guacamole.
INGREDIENTS
4 oz Flank steak
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.25 cup Bell peppers
0.25 cup Red onion
0 tsp Avocado oil
0.13 whole Avocado
1 tsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Season the flank steak evenly with sea salt, black pepper, garlic powder, and cumin.
Heat the avocado oil in a large skillet over medium-high heat and sear the steak for approximately 4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
In the same skillet, sauté the sliced bell peppers and red onions for 3-4 minutes until softened and slightly charred.
While the vegetables cook, mash the avocado with lime juice and a pinch of salt in a small bowl until smooth.
Place the tortilla in a clean skillet over medium heat, sprinkle with cheese, and layer on the sliced steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the outside is golden and crispy.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole.