YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak and sautéed peppers are folded into toasted corn tortillas with a dollop of creamy, lime-infused guacamole.
INGREDIENTS
6 oz Flank steak
1 tbsp Lime juice
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Avocado oil
0.25 cup Red bell pepper
0.25 cup Red onion
1 medium Corn tortillas
0.25 oz Monterey Jack cheese
0.13 whole Avocado
1 tbsp Fresh cilantro
PREPARATION
In a small bowl, toss the flank steak strips with lime juice, cumin, garlic powder, salt, and pepper.
Heat half of the avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes until browned; remove and set aside.
Add the remaining oil to the skillet and sauté the sliced bell pepper and red onion until softened and slightly charred.
Wipe the skillet clean, place one tortilla down, and sprinkle with half the cheese, the steak, the peppers, and the remaining cheese.
Top with the second tortilla and cook for 2 minutes per side until the cheese is melted and the tortilla is crisp.
In a small bowl, mash the avocado with a pinch of salt and the cilantro, then serve alongside the sliced quesadilla.