YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadilla with Guacamole
Pan-seared flank steak and sautéed peppers folded into a toasted tortilla with melted cheese and creamy, citrus-spiked guacamole.
INGREDIENTS
4.5 oz flank steak
1 medium whole wheat tortilla
0.5 oz monterey jack cheese
0.25 cup red bell pepper
0.25 cup red onion
0.5 tsp olive oil
0.25 whole avocado
1 tsp lime juice
0.25 tsp garlic powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into thin, bite-sized strips against the grain.
In a small bowl, toss the steak strips with cumin, garlic powder, sea salt, and black pepper 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 bell peppers and onions, sautéing for 3 minutes until tender-crisp and slightly charred.
While the vegetables cook, mash the avocado in a small bowl with lime juice and a pinch of salt to make the guacamole.
Wipe the skillet clean and place the tortilla inside. Sprinkle the cheese over one half, then top with the steak and sautéed vegetables.
Fold the tortilla in half and cook for 1-2 minutes per side until the exterior is toasted and the cheese is fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole and a sprinkle of cilantro.