YOUR SOLIN GENERATED RECIPE
Steak and Poblano Quesadillas
Sautéed strips of lean flank steak and charred poblano peppers folded into a crisp whole wheat tortilla with melted grass-fed cheddar for a smoky and satisfying finish.
INGREDIENTS
5 oz flank steak
1 tsp avocado oil
0.5 medium poblano pepper
0.25 medium yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
1 large whole wheat tortilla
0.75 oz shredded grass-fed cheddar cheese
PREPARATION
Slice the flank steak into thin strips across the grain for maximum tenderness.
Thinly slice the poblano pepper and yellow onion into uniform strips.
Heat half of the avocado oil in a large skillet over medium-high heat.
Add the steak strips, sea salt, black pepper, and cumin to the skillet; sear until browned and cooked to your liking, then remove from the pan.
Add the remaining avocado oil to the same pan along with the poblano and onion; sauté until tender and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Layer the shredded cheddar cheese, cooked steak, and sautéed vegetables onto one half of the tortilla.
Fold the tortilla over the filling and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is fully melted.