YOUR SOLIN GENERATED RECIPE
Steak and Poblano Quesadillas
Seared flank steak and charred poblano peppers folded into a crisp whole wheat tortilla with melted sharp cheddar for a smoky, satisfying bite.
INGREDIENTS
5 oz flank steak
1 medium whole wheat tortilla
0.5 oz sharp cheddar 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 ground cumin
0.25 tsp garlic powder
PREPARATION
Thinly slice the flank steak against the grain and season with sea salt, black pepper, ground cumin, and garlic powder.
De-seed and slice the poblano pepper and red onion into thin strips.
Heat avocado oil in a large skillet over medium-high heat.
Add the steak to the skillet and sear for 2-3 minutes until browned, then remove and set aside.
In the same skillet, sauté the poblano peppers and onions until softened and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat.
Sprinkle half the cheese on one side of the tortilla, top with the steak and pepper mixture, and add the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese is melted.
Slice into wedges and serve immediately.