Name: Carne Asada Quesadillas with Guacamole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0 tsp Olive oil; 1 medium Corn tortillas; 0.5 oz Monterey Jack cheese; 0.25 whole Avocado; 1 tsp Lime juice; 1 tbsp Red onion; 1 tsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Ground cumin

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Carne Asada Quesadillas with Guacamole

Pan-seared flank steak layered with melted Monterey Jack in toasted corn tortillas, served with a scoop of creamy, lime-infused guacamole.

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NUTRITION

Protein

46.8g

Fat

27.0g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0 tsp Olive oil

1 medium Corn tortillas

0.5 oz Monterey Jack cheese

0.25 whole Avocado

1 tsp Lime juice

1 tbsp Red onion

1 tsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

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PREPARATION

1
Season the flank steak evenly on both sides with the sea salt, black pepper, garlic powder, and ground cumin.
2
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board.
4
Let the steak rest for 5 minutes to lock in juices before slicing thinly against the grain.
5
In a small bowl, mash the avocado with lime juice, minced red onion, and chopped cilantro until smooth and creamy.
6
Wipe the skillet clean and place the corn tortillas in the pan over medium heat.
7
Divide the shredded Monterey Jack cheese and sliced steak between the tortillas, then fold each in half.
8
Cook for 2 minutes per side until the tortillas are golden and crisp and the cheese is fully melted.
9
Serve the hot quesadillas immediately with the fresh guacamole on the side.