YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Fresh Guacamole
Sautéed flank steak and charred poblano peppers folded into a crisp whole wheat tortilla with melted cheese and creamy, lime-infused guacamole.
INGREDIENTS
5 oz flank steak
0.75 medium whole wheat tortilla
0.25 oz Monterey Jack cheese
0.25 cup poblano pepper
0.25 cup red onion
0.1 whole avocado
1 tsp lime juice
0.25 tsp avocado oil
0.25 tsp ground cumin
0.25 tsp garlic powder
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain and season evenly with the ground cumin, garlic powder, sea salt, and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the steak until browned and cooked through, about 3-4 minutes, then remove from the pan.
In the same skillet, sauté the sliced poblano peppers and red onions until they are tender and slightly charred around the edges.
In a small bowl, mash the avocado with the lime juice and a pinch of salt until the texture is smooth and creamy.
Place the tortilla in the skillet, sprinkle one half with the Monterey Jack cheese, add the steak and peppers, then fold and cook until the exterior is golden and crisp.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole and a garnish of chopped cilantro.