Description
Creole Steak and Shrimp Quesadillas are a flavorful and hearty dish combining tender ribeye steak, succulent shrimp, and vibrant bell peppers with a spicy Creole rub and sauce. Perfectly toasted tortillas filled with melted Mexican cheese create a deliciously satisfying meal with a Southern twist.
Ingredients
Scale
Protein
- 2 ribeye steaks, cubed into ¼-inch pieces
- 1.5 pounds shrimp, peeled, deveined, and quartered
Vegetables
- 1 poblano pepper, chopped
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, sliced
Seasonings & Spices
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Tony’s Creole Seasoning
- 1 tablespoon Tony’s Creole seasoning (for sauce)
- 2 teaspoons smoked paprika (for sauce)
- 2 teaspoons garlic powder (for sauce)
Others
- 1-2 tablespoons avocado oil
- 14-inch tortillas
- Shredded Mexican cheese (to taste)
- 1 cup mayonnaise
- 2 tablespoons Worcestershire sauce
- ½ lemon, juiced
Instructions
- Prepare Creole Rub and Sauce: In separate bowls, mix the ingredients for the Creole rub (garlic powder, onion powder, smoked paprika, Tony’s Creole Seasoning) and the Creole sauce (mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, Tony’s Creole seasoning). Set both aside.
- Season Steak and Shrimp: Use the Creole rub to season the cubed ribeye steak and quartered shrimp. Coat the steak and shrimp with avocado oil before applying the rub. Refrigerate to marinate for at least 30 minutes.
- Prepare Vegetables: Chop poblano pepper, red bell peppers, and yellow bell pepper, and slice the yellow onion.
- Cook Vegetables: Heat avocado oil on a large griddle or skillet over medium heat. Add the chopped vegetables, lightly season with Creole rub, and cook for 6-8 minutes until softened and translucent.
- Cook Steak: Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning often to ensure even browning.
- Cook Shrimp: Add the seasoned shrimp to the griddle and cook for 4-5 minutes until shrimp turn pink and opaque. Combine shrimp with the cooked steak and vegetables.
- Meld Flavors: Mix the steak, shrimp, and vegetables together on the griddle for a couple of minutes to blend flavors well.
- Toast Tortillas: Place a 14-inch tortilla on the griddle, toast for 1 minute on one side, flip, then sprinkle shredded Mexican cheese on the toasted side.
- Assemble Quesadilla: Add the steak, shrimp, and vegetable mixture onto the cheese side of the tortilla, drizzle with Creole sauce, then fold the tortilla into a half-moon shape.
- Cook Quesadilla: Toast the assembled quesadilla on the griddle for about 2 minutes on each side until golden brown and the cheese is melted.
- Serve: Slice each quesadilla into wedges and serve hot with extra Creole sauce for dipping.
Notes
- Marinating the steak and shrimp enhances flavor and tenderness – at least 30 minutes is recommended.
- Use a large griddle or skillet to have enough space for cooking multiple ingredients simultaneously.
- Adjust the amount of Creole seasoning according to your preferred spice level.
- Shredded Mexican cheese blends well, but you can substitute with cheddar or a Mexican blend depending on availability.
- For a lighter option, use low-fat mayonnaise in the Creole sauce.
- Serve with a fresh salad or guacamole for a complete meal.
