YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak strips and sautéed peppers folded into a toasted tortilla with melted cheese and served with creamy hand-mashed guacamole.
INGREDIENTS
4.5 oz Flank steak
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.13 whole Avocado
0.25 tsp Olive oil
0.25 cup Red onion
0.25 cup Bell pepper
1 tbsp Lime juice
1 tbsp Fresh cilantro
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into thin strips and season with cumin, garlic powder, sea salt, and black pepper.
Heat olive oil in a skillet over medium-high heat and sear the steak until browned and tender.
Add the red onion and bell pepper to the skillet, sautéing until the vegetables are softened and slightly charred.
In a small bowl, mash the avocado with lime juice and half the cilantro to create a smooth guacamole.
Place the tortilla in a clean pan, sprinkle half the cheese on one side, add the steak and vegetable mixture, then top with the remaining cheese.
Fold the tortilla and cook for 2 minutes per side until the exterior is golden and the cheese is melted.
Slice the quesadilla into wedges and serve with the fresh guacamole and remaining cilantro.