Description
Creole Steak and Shrimp Quesadillas offer a vibrant blend of tender ribeye steak, juicy shrimp, and sautéed bell peppers and onions, all seasoned with a smoky, spicy Creole rub. Wrapped in toasty tortillas with melted Mexican cheese and complemented by a zesty Creole sauce, this recipe delivers a flavorful, satisfying meal perfect for any occasion.
Ingredients
Scale
Steak and Shrimp
- 2 ribeye steaks, cubed into ¼-inch pieces
- 1.5 pounds shrimp, peeled, deveined, and quartered
- 1-2 tablespoons avocado oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Tony’s Creole Seasoning
Vegetables
- 1 poblano pepper, chopped
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, sliced
- Avocado oil (for cooking)
Quesadilla & Sauce
- 14-inch tortillas
- Shredded Mexican cheese (about 2 cups)
- 1 cup mayonnaise
- 2 tablespoons Worcestershire sauce
- ½ lemon, juiced
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon Tony’s Creole seasoning
Instructions
- Prepare Creole Rub and Sauce: In separate bowls, combine garlic powder, onion powder, smoked paprika, and Tony’s Creole Seasoning to make the Creole rub. In another bowl, mix mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and Tony’s Creole seasoning to create the Creole sauce. Set both aside.
- Marinate Steak and Shrimp: Coat the cubed ribeye steak with avocado oil and the Creole rub. Similarly, quartered shrimp should be coated with the same rub. Place both in the refrigerator to marinate while preparing vegetables.
- Prepare Vegetables: Chop the poblano, red, and yellow bell peppers. Slice the yellow onion into thin pieces.
- Sauté Vegetables: Heat a large griddle or skillet over medium heat and add avocado oil. Add the chopped peppers and onions, seasoning lightly with Creole rub. Cook for 6-8 minutes until the vegetables become soft and translucent.
- Cook Steak: Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes. Turn frequently to ensure even browning on all sides.
- Cook Shrimp: Add the seasoned shrimp to the griddle and cook for 4-5 minutes until they turn pink and opaque.
- Combine Filling: Mix together the cooked steak, shrimp, and sautéed vegetables on the griddle. Let them cook together for a couple of minutes to meld the flavors.
- Toast Tortilla: Place one 14-inch tortilla on the griddle and toast for 1 minute on one side, until warm and slightly crisp.
- Assemble Quesadilla: Flip the tortilla, then sprinkle shredded Mexican cheese over the toasted side. Add a generous portion of the steak, shrimp, and vegetable filling on half of the tortilla. Drizzle with Creole sauce, then fold the tortilla into a half-moon shape.
- Cook Quesadilla: Toast the folded quesadilla on the griddle for about 2 minutes per side, until it is golden brown and the cheese is melted inside.
- Serve: Slice the quesadilla into wedges and serve hot, accompanied by extra Creole sauce for dipping.
Notes
- For best flavor, marinate the steak and shrimp for at least 30 minutes before cooking.
- If Tony’s Creole Seasoning is unavailable, substitute with a mixture of paprika, cayenne pepper, garlic powder, onion powder, and black pepper.
- Use a large skillet or griddle to accommodate the quesadilla size and ensure even cooking.
- Avocado oil is preferred for its high smoke point, but can be replaced with other neutral oils like canola or vegetable oil.
- Leftover filling can be stored in the refrigerator for up to 2 days and used in tacos or burritos.
