Creole Steak and Shrimp Quesadillas
Crispy tortillas filled with steak, shrimp, peppers, cheese, and a vibrant Creole sauce. Bold and satisfying fusion.
Preparation Time 20 min
Cooking Time 30 min
Overall Time 50 min
Created By: Lily Chen
Category: Main Dishes
Skill Level: Beginner-Friendly
Cuisine Type: American
Output: 4 large quesadillas
Dietary Options: ~
Ingredients
→ Quesadilla Base
- 01 2 ribeye steaks, cubed into ¼-inch pieces
- 02 1.5 pounds shrimp, peeled, deveined, and quartered
- 03 1 poblano pepper, chopped
- 04 2 red bell peppers, chopped
- 05 1 yellow bell pepper, chopped
- 06 1 yellow onion, sliced
- 07 1-2 tablespoons avocado oil
- 08 14-inch tortillas
- 09 Shredded Mexican cheese
→ 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 ½ lemon, juiced
- 17 2 teaspoons smoked paprika
- 18 2 teaspoons garlic powder
- 19 1 tablespoon Tony’s Creole seasoning
Steps
Step 01
In separate bowls, combine the ingredients for the Creole rub and Creole sauce. Set them aside. Use the rub to season the steak and shrimp and use the sauce for the filling and as a dipping sauce.
Step 02
Cut the ribeye steak into ¼-inch cubes and coat with avocado oil and the Creole rub. Quarter the shrimp and coat them with the rub. Refrigerate both to marinate.
Step 03
Chop the poblano, red bell peppers, and yellow bell pepper. Slice the onion. These will be cooked to enhance the quesadilla's flavor.
Step 04
Heat a large griddle or skillet over medium heat with avocado oil. Add the vegetables and season lightly with Creole rub. Cook for 6-8 minutes, stirring until they are soft and translucent. Set aside.
Step 05
Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly. Keep warm on the side.
Step 06
Add the seasoned shrimp to the griddle and cook for 4-5 minutes, tossing every minute until pink and opaque. Combine with the cooked steak and vegetables.
Step 07
Mix the cooked steak, shrimp, and vegetables together on the griddle for a couple of minutes to meld the flavors.
Step 08
Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip, sprinkle with cheese, add filling, drizzle with Creole sauce, and fold into a half-moon shape.
Step 09
Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese melts. Adjust heat to prevent burning. Repeat with remaining tortillas.
Step 10
Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
Tips
- For best results, use fresh tortillas and high-quality shrimp and steak.
Required Tools
- Large griddle or skillet
- Sharp chef’s knife
- Mixing bowls
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