YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with aromatic spices and melted cheese inside a crisp toasted tortilla, served with a dollop of creamy, fresh-mashed guacamole.
INGREDIENTS
4 oz Flank steak
0.5 tsp Ground cumin
0.5 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Olive oil
0.25 cup Sliced bell pepper
0.25 cup Sliced red onion
1 medium Whole wheat tortilla
0.25 oz Shredded Monterey Jack cheese
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Fresh cilantro
PREPARATION
Pat the flank steak dry and rub both sides with the cumin, chili powder, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, sauté the bell peppers and red onions for 3-4 minutes until they are tender and slightly charred.
Wipe the skillet clean and place the tortilla in the pan over medium heat. Sprinkle half of the cheese over one half of the tortilla.
Layer the sliced steak and sautéed vegetables over the cheese, then top with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
In a small bowl, mash the avocado with lime juice and chopped cilantro to create a simple guacamole.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.