YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak strips and sautéed peppers folded into a crisp whole wheat tortilla with melted cheese and creamy hand-mashed guacamole.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.13 whole Avocado
0.25 cup Bell peppers
0.25 cup Red onion
0.5 tsp Olive oil
1 tsp Lime juice
0.25 tsp Cumin
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Slice the flank steak into thin strips and toss in a bowl with lime juice, cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the steak strips for 3-4 minutes until browned and caramelized.
Add the sliced bell peppers and red onion to the skillet, sautéing for another 3 minutes until the vegetables are tender-crisp.
Remove the steak and vegetables from the skillet, wipe it clean, and place the whole wheat tortilla in the pan over medium heat.
Sprinkle the Monterey Jack cheese over one half of the tortilla, then layer the steak and veggie mixture on top.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.
Mash the avocado with fresh cilantro in a small bowl and serve the sliced quesadilla with the fresh guacamole.