Creole Steak Shrimp Quesadillas (Print Version)
Juicy steak and shrimp meet melty cheese, Creole spices, and peppers for a bold quesadilla experience.
# Ingredients:
→ Quesadilla Base
01 -
2 ribeye steaks, cubed into 1/4-inch pieces
02 -
1.5 pounds shrimp, peeled, deveined, quartered
03 -
1 poblano pepper, chopped
04 -
2 red bell peppers, chopped
05 -
1 yellow bell pepper, chopped
06 -
1 yellow onion, thinly sliced
07 -
1 to 2 tablespoons avocado oil
08 -
14-inch flour tortillas
09 -
Shredded Mexican cheese blend
→ Creole Rub
10 -
2 tablespoons garlic powder
11 -
2 tablespoons onion powder
12 -
1 tablespoon smoked paprika
13 -
2 tablespoons Tony's Creole Seasoning
→ Creole Sauce
14 -
1 cup mayonnaise
15 -
2 tablespoons Worcestershire sauce
16 -
Juice of 1/2 lemon
17 -
2 teaspoons smoked paprika
18 -
2 teaspoons garlic powder
19 -
1 tablespoon Tony's Creole Seasoning
# Steps:
01 -
In separate bowls, thoroughly blend the ingredients for the Creole rub and Creole sauce. Set each aside for assembling and serving.
02 -
Coat the ribeye steak cubes with 1 tablespoon of avocado oil and Creole rub until evenly covered. Toss the quartered shrimp with the rub as well. Refrigerate both for at least 20 minutes to marinate.
03 -
Chop the poblano, red bell peppers, and yellow bell pepper. Thinly slice the yellow onion. Set aside for sautéing.
04 -
Heat a large griddle or skillet over medium heat with 1 tablespoon of avocado oil. Add the prepared vegetables, sprinkle lightly with Creole rub, and cook for 6 to 8 minutes, stirring, until softened and translucent. Set aside.
05 -
Return the griddle or skillet to medium heat. Add the marinated steak cubes and cook for 6 to 8 minutes, stirring frequently, until browned and cooked through. Remove from heat and keep warm.
06 -
Add the seasoned shrimp to the hot surface and sauté for 4 to 5 minutes, stirring every minute, until shrimp are pink and opaque.
07 -
Mix the cooked steak, shrimp, and vegetables together on the griddle and heat for 2 minutes, gently stirring to blend flavors.
08 -
Place one 14-inch flour tortilla on the griddle and toast for 1 minute. Flip, sprinkle one side with shredded Mexican cheese, then layer with steak, shrimp, and vegetable mixture. Drizzle with Creole sauce and fold the tortilla into a half-moon shape.
09 -
Toast each filled quesadilla for about 2 minutes on both sides or until golden brown and cheese is fully melted. Adjust the heat as needed to prevent burning. Repeat for remaining tortillas and filling.
10 -
Cut quesadillas into wedges. Serve immediately with extra Creole sauce on the side for dipping.
# Notes:
01 -
For optimal flavor, marinate steak and shrimp for at least 20 minutes, or up to 1 hour if time allows.