YOUR SOLIN GENERATED RECIPE
Steak and Poblano Quesadillas
Sautéed strips of lean steak and charred poblano peppers folded into a toasted tortilla with melted cheese for a smoky and satisfying bite.
INGREDIENTS
5 oz top sirloin steak
1 medium sprouted grain tortilla
0.75 oz Monterey Jack cheese
0.5 cup poblano pepper
0.25 cup red onion
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp ground cumin
PREPARATION
Slice the top sirloin steak into thin strips and season with sea salt, black pepper, garlic powder, and ground cumin.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat.
Add the sliced poblano peppers and red onions to the skillet, sautéing until they are tender and slightly charred.
Remove the vegetables from the pan and add the steak strips, searing for 2 to 3 minutes until browned and cooked through.
Place the sprouted grain tortilla in a clean pan over medium heat, then sprinkle half of the Monterey Jack cheese on one side.
Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla over.
Cook for 2 minutes per side, pressing down gently, until the tortilla is golden brown and the cheese is fully melted.