YOUR SOLIN GENERATED RECIPE
Steak and Poblano Quesadillas
Pan-seared sirloin strips and charred poblano peppers folded into a crisp whole wheat tortilla with melted Monterey Jack cheese for a smoky, satisfying bite.
INGREDIENTS
4.5 oz Sirloin steak
1 medium Whole wheat 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 Ground cumin
PREPARATION
Slice the sirloin steak into thin strips and season evenly with sea salt, black pepper, garlic powder, and ground cumin.
Thinly slice the poblano pepper and red onion into strips.
Heat avocado oil in a large skillet over medium-high heat.
Add the steak strips to the skillet and sear until browned and cooked to your preference, about 2-3 minutes; remove steak from the pan and set aside.
In the same skillet, sauté the poblano and onion strips until they are softened and show slight charred marks.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Sprinkle half of the Monterey Jack cheese on one half of the tortilla, then layer the cooked steak and sautéed vegetables on top.
Cover the filling with the remaining cheese and fold the tortilla in half to close.
Cook for approximately 2 minutes per side until the tortilla is golden brown and the cheese is completely melted and gooey.