YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sautéed flank steak and melted Monterey Jack cheese are folded into a toasted tortilla, served with a creamy and vibrant lime-infused guacamole.
INGREDIENTS
4.5 oz flank steak
0.75 medium whole wheat tortilla
0.25 oz monterey jack cheese
0.13 whole avocado
0.5 tsp olive oil
0.25 cup red bell pepper
0.25 cup red onion
1 tsp lime juice
0.25 tsp garlic powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into thin strips and season evenly with garlic powder, cumin, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the steak strips along with the sliced bell peppers and red onions until the steak is browned and the vegetables are tender.
While the steak cooks, mash the avocado in a small bowl with the lime juice and a pinch of sea salt to create a smooth guacamole.
Wipe the skillet clean and place the tortilla inside over medium heat, sprinkling the Monterey Jack cheese over one half of the tortilla.
Layer the cooked steak and vegetable mixture over the cheese, then fold the tortilla in half.
Press down gently and cook for 2 minutes per side until the tortilla is golden and the cheese has completely melted.
Remove from the heat, slice into three wedges, and serve with the fresh guacamole and a garnish of chopped cilantro.