Name: Carne Asada Quesadillas with Guacamole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 1 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 medium Whole wheat tortilla; 0.5 oz Monterey Jack cheese; 0.25 whole Avocado; 1 tsp Lime juice; 1 tbsp Fresh cilantro

Instructions

Prep 15 min · Cook 15 min

Pat the flank steak dry with a paper towel and rub both sides evenly with the chili powder, ground cumin, garlic powder, and half of the sea salt and black pepper.
Heat 0.5 tsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 4 to 5 minutes per side for medium-rare; remove the steak from the pan and let it rest on a cutting board for 5 minutes.
While the steak rests, mash the avocado in a small bowl with the lime juice, chopped cilantro, and the remaining sea salt and black pepper until smooth.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and add the remaining 0.5 tsp of olive oil over medium heat.
Place the whole wheat tortilla in the skillet, sprinkle the shredded Monterey Jack cheese over one half, and layer the steak strips on top of the cheese.
Fold the tortilla in half and cook for 2 to 3 minutes per side until the exterior is golden brown and the cheese is fully melted.
Remove from the heat, slice the quesadilla into three triangles, and serve immediately with the fresh guacamole.

Nutrition

Ingredients

Instructions

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