YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Seared flank steak strips and melted Monterey Jack cheese folded into a toasted tortilla, served with a scoop of creamy, lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
0.5 large Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 whole Avocado
1 tsp Lime juice
1 tbsp Red onion
0.25 cup Bell pepper
0.25 cup White onion
0.25 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into thin strips across the grain and season with garlic powder, cumin, sea salt, and black pepper.
Heat half of the olive oil in a skillet over medium-high heat and sauté the sliced bell peppers and white onions until tender and slightly charred.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
In a small bowl, mash the avocado with lime juice and minced red onion to create a smooth guacamole.
Place the tortilla in a clean pan over medium heat, sprinkle half of the cheese on one side, then top with steak, sautéed vegetables, and the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.