YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with peppers and onions, folded into a crisp whole wheat tortilla with melted Monterey Jack and served with creamy hand-mashed guacamole.
INGREDIENTS
4 oz Flank steak
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 whole Avocado
1 tsp Lime juice
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, cumin, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side until a brown crust forms.
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.
In the same skillet, sauté the sliced bell peppers and onions for 3 to 4 minutes until tender and slightly charred.
Slice the rested steak against the grain into thin strips.
Place the tortilla in a clean skillet over medium heat, sprinkle half the cheese on one side, then layer with steak strips, sautéed vegetables, and the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the shell is golden and the cheese is melted.
While the quesadilla cooks, mash the avocado in a small bowl with lime juice and chopped cilantro to create the guacamole.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole.