Name: Carne Asada Quesadillas with Guacamole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 2 medium Corn tortillas; 0.5 oz Monterey Jack cheese; 0.13 whole Avocado; 1 tbsp Lime juice; 1 tbsp Fresh cilantro; 1 clove Garlic; 0.25 tsp Ground cumin; 0.25 tsp Chili powder; 0.25 tsp Sea salt; 0.13 tsp Black pepper; 0 tsp Extra virgin olive oil; 2 tbsp Red onion

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

YOUR SOLIN GENERATED RECIPE

Carne Asada Quesadillas with Guacamole

Seared flank steak seasoned with aromatic spices and folded into warm corn tortillas with melted Monterey Jack and creamy, lime-infused guacamole.

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NUTRITION

Protein

48.4g

Fat

24.5g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

2 medium Corn tortillas

0.5 oz Monterey Jack cheese

0.13 whole Avocado

1 tbsp Lime juice

1 tbsp Fresh cilantro

1 clove Garlic

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.13 tsp Black pepper

0 tsp Extra virgin olive oil

2 tbsp Red onion

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PREPARATION

1
Rub the flank steak with ground cumin, chili powder, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat.
3
Sear the steak for 4 minutes per side until a brown crust forms and the internal temperature reaches 135°F.
4
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
5
In a small bowl, mash the avocado with lime juice, minced garlic, diced red onion, and chopped cilantro.
6
Wipe the skillet clean and place the corn tortillas inside over medium heat.
7
Layer the Monterey Jack cheese and steak strips onto one half of each tortilla, then fold them over.
8
Cook for 2 minutes per side until the tortillas are crispy and the cheese has melted.
9
Serve the warm quesadillas immediately with the fresh guacamole on the side.