Creole Steak and Shrimp Quesadillas Recipe

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If you’re craving a dish that bursts with bold flavors and satisfying textures, you must try this Creole Steak and Shrimp Quesadillas Recipe. Juicy, tender ribeye steak and succulent shrimp meet a vibrant mix of bell peppers and onions, all embraced by melted cheese and folded into perfectly toasted tortillas. The blend of smoky Creole spices and a zesty homemade sauce elevates this quesadilla to an unforgettable meal. Whether you’re entertaining friends or simply treating yourself, this dish promises a fiesta of flavors in every bite.

Ingredients You’ll Need

Gathering these simple yet essential ingredients sets the stage for an unforgettable meal. Each component plays a key role, from the protein-packed steak and shrimp to the colorful peppers that add crunch and sweetness. The Creole spices bring bold seasoning, while the cheese creates that gooey, irresistible texture that makes quesadillas so comforting.

• Ribeye steaks, 2 (cubed): Choose well-marbled cuts for juicy, tender bites.
• Shrimp, 1.5 pounds (peeled, deveined, quartered): Fresh or thawed shrimp work best for maximum flavor absorption.
• Poblano pepper, 1 (chopped): Adds a mild heat with a slightly smoky taste.
• Red bell peppers, 2 (chopped): Bring bright color and a touch of sweetness.
• Yellow bell pepper, 1 (chopped): Complements the reds with vibrant color and a subtle tang.
• Yellow onion, 1 (sliced): For that essential savory depth and caramelized sweetness.
• Avocado oil, 1-2 tablespoons: Ideal for high-heat cooking and adds a mild, buttery flavor.
• 14-inch tortillas: Large enough to hold all the delicious filling comfortably.
• Shredded Mexican cheese: Melts beautifully and balances all the spices.
• Garlic powder, 2 tablespoons: Packs robust, aromatic flavor.
• Onion powder, 2 tablespoons: Enhances savory notes seamlessly.
• Smoked paprika, 1 tablespoon + 2 teaspoons: Adds smoky depth and rich red color.
• Tony’s Creole Seasoning, 2 tablespoons + 1 tablespoon: This magical blend brings authentic Creole heat and flavor.
• Mayonnaise, 1 cup: Forms the creamy base of the zesty Creole sauce.
• Worcestershire sauce, 2 tablespoons: Adds tanginess and umami punch to the sauce.
• Lemon juice, from ½ lemon: Brightens the sauce with fresh acidity.

How to Make Creole Steak and Shrimp Quesadillas Recipe

Step 1: Create Your Creole Rub and Sauce

Start by mixing the spices for the Creole rub and the creamy Creole sauce separately. Having these ready early means every layer of the dish will be infused with that signature bold, Southern flavor. Trust me—the rub will bring the steak and shrimp alive, while the sauce provides both a filling flavor boost and a fabulous dipping experience.

Step 2: Season the Steak and Shrimp

Now coat the cubed ribeye steak and quartered shrimp generously with the Creole rub you prepared. This step is crucial because it allows the seasonings to really soak in, locking in moisture and creating that crave-worthy crust on the steak once cooked.

Step 3: Marinate for Maximum Flavor

Drizzle avocado oil over the steak cubes and shrimp, then toss to combine thoroughly with the rub. Pop them into the fridge to marinate while you prep the veggies. This short rest time helps the spices meld deeply into the proteins, ensuring each bite is packed with hearty, layered taste.

Step 4: Prepare the Vegetables

Chop the poblano, red, and yellow bell peppers into bite-sized pieces, and slice the yellow onion. These colorful vegetables add sweetness, a slight crunch, and a wonderful contrast to the savory meat and seafood.

Step 5: Sauté the Veggies

Heat your griddle or skillet with a splash of avocado oil over medium heat. Toss in the peppers and onions, seasoning lightly with the Creole rub you set aside earlier. Cook for 6 to 8 minutes until soft and translucent, releasing their natural sweetness—this step builds the perfect base for your quesadillas.

Step 6: Cook the Steak

Using the same pan, cook the marinated ribeye steak cubes on medium heat for about 6 to 8 minutes. Make sure to turn them frequently to get an even, flavorful sear. The steak should develop a nicely browned exterior while staying tender and juicy inside.

Step 7: Add the Shrimp

Next, add the seasoned shrimp to the griddle, cooking for around 4 to 5 minutes until they turn pink and opaque. Combining the steak and shrimp now allows the seafood’s delicate flavor to mingle with the boldness of the steak and spices.

Step 8: Combine the Filling

Mix the cooked steak, shrimp, and sautéed vegetables together on the griddle for a couple more minutes. This melding time intensifies the flavors and ensures every bite of filling delivers a harmonious taste sensation.

Step 9: Assemble the Quesadillas

Place one 14-inch tortilla on the griddle, toasting it for 1 minute on one side until lightly golden. Flip it over, then sprinkle a generous handful of shredded Mexican cheese evenly. Add the savory filling on top, drizzle with the Creole sauce, and fold the tortilla into a half-moon shape, encasing all the goodness inside.

Step 10: Toast Until Golden

Cook the folded quesadilla for approximately 2 minutes on each side until the exterior is crisp and golden, and the cheese inside has melted into gooey perfection. This toasting step is where texture really shines, adding a satisfying crunch that contrasts beautifully with the rich filling.

Step 11: Serve and Enjoy

Slice your Creole Steak and Shrimp Quesadillas Recipe into easy wedges while still hot. Serve immediately with extra Creole sauce on the side for dipping. The sauce adds that final zing and an irresistible creaminess that complements the smoky, savory filling beautifully.

How to Serve Creole Steak and Shrimp Quesadillas Recipe

Garnishes

Sprinkle fresh chopped cilantro or green onions over the quesadilla wedges to add a burst of color and a fresh herbal note. A dollop of sour cream or guacamole can cool down the spice and add extra creaminess.

Side Dishes

Offer sides like a crisp, tangy coleslaw or a fresh tomato and avocado salad to balance the richness. For something heartier, black beans or Mexican rice work beautifully to round out this full-flavored meal.

Creative Ways to Present

Try stacking the quesadilla wedges in a fan shape on a large platter for an inviting party spread. For a fun twist, cut them into bite-sized finger foods ideal for casual entertaining or game day.

Make Ahead and Storage

Storing Leftovers

Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. Keeping the sauce separate until serving helps preserve the crisp texture and vibrant flavors.

Freezing

You can freeze cooked quesadillas by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to a month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, toast the quesadillas in a skillet over medium heat or use an oven to keep them crispy. Avoid microwaving if you want to maintain the perfect texture; it tends to make the tortilla soggy.

FAQs

Can I use other cuts of steak for this Creole Steak and Shrimp Quesadillas Recipe?

Absolutely! While ribeye is preferred for its tenderness and flavor, sirloin or flank steak can also work well as long as you cut it into small, evenly sized cubes for quick, even cooking.

Is it necessary to quarter the shrimp for this recipe?

Quartering the shrimp ensures they cook quickly and blend seamlessly with the steak and vegetables in each bite. However, if your shrimp are small, you could use them whole or halved.

Can I make the Creole sauce ahead of time?

Yes! The Creole sauce actually benefits from sitting in the fridge for a few hours or overnight, allowing the flavors to meld and intensify. Just give it a stir before using.

What if I don’t have Tony’s Creole Seasoning?

You can substitute with a combination of smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt to mimic the spice blend. Adjust quantities to taste for the perfect balance.

Can I make this recipe gluten-free?

Definitely. Just swap the 14-inch tortillas for gluten-free alternatives available at most stores, and make sure your Creole seasoning and Worcestershire sauce are gluten-free as well.

Final Thoughts

There’s something truly special about the Creole Steak and Shrimp Quesadillas Recipe that makes it a standout for any occasion. It’s a vibrant dish filled with amazing textures and a harmonious blend of savory, smoky, and spicy flavors that dance on your palate. I encourage you to give this recipe a try soon—not only will it satisfy your cravings, but it’ll also bring a joyful Creole touch right to your dinner table.

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