YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak and crisp bell peppers folded into a toasted tortilla with melted Monterey Jack, served with a creamy lime-infused guacamole.
INGREDIENTS
5 oz flank steak
0.5 tsp olive oil
1 tbsp lime juice
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.13 tsp black pepper
0.5 cup bell pepper
0.25 cup red onion
1 medium corn tortilla
0.75 oz Monterey Jack cheese
0.13 whole avocado
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into thin strips across the grain to ensure tenderness.
In a medium bowl, toss the steak strips with lime juice, cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the bell peppers and onions until they are tender-crisp.
Remove the vegetables from the skillet and set aside, then sear the steak strips in the same pan for 2 to 3 minutes until browned.
Place the corn tortilla in a clean skillet over medium heat, sprinkle with Monterey Jack cheese, and top with the steak and sautéed vegetables.
Fold the tortilla in half and cook for approximately 2 minutes per side until the cheese is fully melted and the tortilla is golden.
Mash the avocado in a small bowl with a pinch of salt and the fresh cilantro to create a creamy guacamole for serving alongside the quesadilla.