YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak and sautéed peppers folded into a crisp whole wheat tortilla with melted cheese and creamy, lime-infused guacamole.
INGREDIENTS
4.5 oz Flank steak
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.25 cup Red bell pepper
0.25 cup Red onion
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak with sea salt, black pepper, cumin, and garlic powder on both sides.
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side.
Remove steak from the pan and let it rest for 5 minutes before slicing into thin strips across the grain.
In the same skillet, sauté the sliced red bell pepper and red onion until they are tender and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Sprinkle the Monterey Jack cheese over half of the tortilla, then layer on the sliced steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is crisp and the cheese is fully melted.
Mash the avocado in a small bowl with lime juice and fresh cilantro to create a simple guacamole.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.