Name: Steak and Poblano Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz flank steak; 1 medium corn tortilla; 1 oz Monterey Jack cheese; 0.5 cup poblano pepper; 0.25 cup red onion; 0.5 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp cumin

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Steak and Poblano Quesadillas

Pan-seared flank steak and charred poblano peppers folded into a crisp tortilla with melted Monterey Jack for a smoky, satisfying crunch.

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NUTRITION

Protein

50.0g

Fat

27.1g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

1 medium corn tortilla

1 oz Monterey Jack cheese

0.5 cup poblano pepper

0.25 cup red onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

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PREPARATION

1
Slice the flank steak into thin strips against the grain and season evenly with the sea salt, black pepper, garlic powder, and cumin.
2
Heat a large non-stick skillet over medium-high heat and sauté the sliced poblano peppers and red onions until they are tender and slightly charred.
3
Remove the vegetables from the pan, add the avocado oil, and sear the steak strips for 2-3 minutes until they are browned and cooked through.
4
Wipe the skillet clean, place the tortilla inside, and layer the cheese, steak, and peppers on one half of the tortilla.
5
Fold the tortilla over and cook for approximately 2 minutes per side until the exterior is golden and the cheese has fully melted.