YOUR SOLIN GENERATED RECIPE
Steak and Poblano Quesadillas
Sautéed flank steak and charred poblano peppers are folded into a crisp sprouted grain tortilla with melted sharp cheddar for a smoky and satisfying meal.
INGREDIENTS
5 oz Flank steak
1 medium Sprouted grain tortilla
0.5 oz Sharp cheddar cheese
0.5 medium Poblano pepper
0.25 medium Red onion
0.25 tbsp 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 evenly with sea salt, black pepper, garlic powder, and cumin.
Thinly slice the poblano pepper and red onion into long strips.
Heat avocado oil in a large skillet over medium-high heat and sear the steak strips until browned and cooked to your preference, then remove from the pan and set aside.
In the same skillet, sauté the poblano and onion until they are softened and show slight charred marks.
Wipe the skillet clean and place the tortilla inside over medium heat, layering half of the shredded cheese, the steak and pepper mixture, and the remaining cheese on one half of the tortilla.
Fold the tortilla over and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is completely melted.