Creole Steak and Shrimp Quesadillas Recipe

If you are craving a dish that bursts with bold flavors and satisfying textures, look no further than the Creole Steak and Shrimp Quesadillas Recipe. This vibrant combination of tender ribeye steak, succulent shrimp, and colorful peppers, all wrapped in crispy tortillas with melted cheese and a zesty Creole sauce, brings a lively Southern twist to a beloved Mexican classic. Every bite delivers a harmony of smoky, spicy, and savory notes that will captivate your taste buds and elevate any meal to an unforgettable feast.

Ingredients You’ll Need

The magic of this Creole Steak and Shrimp Quesadillas Recipe lies in its simple yet essential ingredients. Each component plays a crucial role, whether it’s lending a smoky depth, a juicy bite, or a pop of vibrant color that makes the dish as pleasing to the eye as it is to the palate.

• Ribeye steaks, cubed into ¼-inch pieces: Provides tender, flavorful beef that soaks up the Creole seasoning beautifully.
• Shrimp, peeled, deveined, and quartered: Adds a sweet, juicy contrast that pairs perfectly with the steak.
• Poblano pepper, chopped: Offers a mild heat and earthy undertone to balance the dish.
• Red and yellow bell peppers, chopped: Bring sweetness and vibrant color for a fresh crunch.
• Yellow onion, sliced: Adds a subtle sharpness and caramelizes to enhance the overall flavor.
• Avocado oil: A high-heat oil that helps to sear the meat and veggies without overpowering them.
• 14-inch tortillas: Large enough to hold generous fillings and crisp beautifully when toasted.
• Shredded Mexican cheese: Perfectly melts to bind all ingredients together for that satisfying gooey bite.
• Creole rub ingredients (garlic powder, onion powder, smoked paprika, Tony’s Creole Seasoning): The secret to the bold, smoky, and spicy seasoning profile.
• Creole sauce ingredients (mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, Tony’s Creole seasoning): Adds creamy tang and extra dimension, doubling as both a filling drizzle and dipping sauce.

How to Make Creole Steak and Shrimp Quesadillas Recipe

Step 1: Prepare the Creole Rub and Sauce

Start by blending the dry spices for the Creole rub in one bowl and whisking together the creamy Creole sauce ingredients in another. Setting these mixtures aside allows the bold flavors to develop while you prep the rest of the ingredients.

Step 2: Season the Steak and Shrimp

Generously toss the cubed ribeye steak and quartered shrimp in avocado oil and the Creole rub. This step ensures every morsel is coated with that smoky, garlicky spice blend for maximum flavor impact.

Step 3: Marinate in the Refrigerator

Place the seasoned steak and shrimp in the fridge to marinate. This resting time lets the spices soak in deeply, guaranteeing a juicy and flavorful filling inside the quesadillas.

Step 4: Chop the Vegetables

Chop the poblano, red, and yellow bell peppers, and slice the onion. These colorful veggies will add a lovely sweetness and texture contrast when cooked.

Step 5: Sauté the Vegetables

Heat avocado oil in a large skillet or griddle over medium heat. Add the chopped peppers and onions, lightly seasoning them with Creole rub. Cook until they are soft and translucent, releasing their natural sweetness that complements the meaty filling.

Step 6: Cook the Steak

Using the same skillet, cook the marinated steak cubes over medium heat for 6-8 minutes, turning often to develop a beautiful sear and cook evenly. This searing locks in juices and deepens flavor.

Step 7: Cook the Shrimp and Combine

Add the seasoned shrimp to the skillet and cook until pink and opaque, about 4-5 minutes. Then combine the shrimp, steak, and cooked vegetables to meld the flavors together in the pan for a few minutes.

Step 8: Toast the Tortilla and Assemble

Place a large tortilla on the griddle and toast it for about one minute on one side. Flip it, sprinkle a generous layer of shredded cheese, add the steak, shrimp, and pepper mixture, then drizzle the Creole sauce on top before folding the tortilla into a half-moon.

Step 9: Crisp and Melt

Toast the assembled quesadilla for 2 minutes on each side until the tortilla is golden and cheese is melted to gooey perfection. This final step creates the signature crispiness and warmth that makes quesadillas irresistible.

Step 10: Slice and Serve

Slicing the quesadillas into wedges makes them perfect for sharing. Serve them hot with extra Creole sauce on the side for dipping that flavorful finishing touch.

How to Serve Creole Steak and Shrimp Quesadillas Recipe

Garnishes

Fresh garnish adds brightness to the Creole Steak and Shrimp Quesadillas Recipe. Sprinkle chopped cilantro or green onions over the top to introduce fresh herbal notes. A dollop of sour cream or a squeeze of lime can add a tangy contrast that enhances the smoky richness of the dish.

Side Dishes

Complement your quesadillas with light, fresh sides like a crisp garden salad with a citrus vinaigrette or a simple black bean salad. For a heartier meal, consider serving Mexican-style rice or a creamy corn pudding alongside to stay in tune with the bold yet comforting flavors.

Creative Ways to Present

Try making mini quesadilla sliders by cutting these into smaller wedges and stacking them with a skewer for parties. Alternatively, serve the filling as a taco bar where everyone can assemble their own quesadillas. Using colorful tortillas, like spinach or tomato, will add visual interest and extra flavor layers as well.

Make Ahead and Storage

Storing Leftovers

Leftover Creole Steak and Shrimp Quesadillas Recipe can be stored in an airtight container in the refrigerator for up to three days. To keep them from getting soggy, place a paper towel between layers to absorb moisture.

Freezing

For longer storage, wrap quesadilla wedges individually in plastic wrap and place them in a freezer bag. They freeze well for up to two months, making them a convenient ready-to-eat meal when you crave comfort food on busy days.

Reheating

To reheat, use a skillet over medium heat to crisp the tortillas again, making sure the cheese melts perfectly. Avoid using the microwave as it can make the quesadillas soggy. Alternatively, reheating in a toaster oven keeps the edges nice and crispy.

FAQs

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

Absolutely! While ribeye is ideal for its tenderness and flavor, flank or sirloin steaks can also work well. Just make sure to slice them thinly or cube them small for quick cooking and the right texture.

Is it necessary to marinate the steak and shrimp?

Marinating lets the Creole rub deeply flavor the proteins, enriching the taste and tenderizing them slightly. If pressed for time, seasoning just before cooking will still yield delicious results but marinating enhances the overall experience.

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

You can substitute with a mix of smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper. This DIY blend will give you a similar bold and smoky profile essential to this recipe.

Can I make this recipe vegetarian?

Yes! Swap the steak and shrimp for hearty sautéed mushrooms, black beans, or grilled vegetables like zucchini and eggplant. Use the same Creole rub and sauce to maintain those signature flavors.

What beverage pairs well with Creole Steak and Shrimp Quesadillas Recipe?

Try an icy cold beer, a crisp white wine like Sauvignon Blanc, or a tangy lemonade to complement the spicy, smoky flavors of the quesadillas. These drinks help refresh your palate between bites.

Final Thoughts

There is nothing quite like the satisfying blend of smoky steak, tender shrimp, and melty cheese wrapped up in a perfectly crisp tortilla. The Creole Steak and Shrimp Quesadillas Recipe brings together vibrant colors, bold flavors, and simple ingredients into one joyous dish. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises to be a memorable favorite that you’ll want to make again and again.

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