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Creole Steak and Shrimp Quesadillas Recipe

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★★★★★

4.4 from 95 reviews

This Creole Steak and Shrimp Quesadillas recipe combines tender marinated ribeye steak and succulent shrimp with vibrant sautéed bell peppers and onions, all seasoned with a flavorful Creole rub and sauce. Griddled in a large skillet and layered with melted Mexican cheese inside warm 14-inch tortillas, these quesadillas offer a delicious fusion of Cajun-inspired spices and classic Tex-Mex comfort food. Perfect for a hearty lunch or dinner, they’re served with extra Creole sauce for dipping.

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

Spices & Seasonings

  • 2 tablespoons garlic powder (for rub and sauce combined)
  • 2 tablespoons onion powder (for rub)
  • 1 tablespoon smoked paprika (for rub)
  • 2 teaspoons smoked paprika (for sauce)
  • 2 tablespoons Tony’s Creole Seasoning (for rub)
  • 1 tablespoon Tony’s Creole Seasoning (for sauce)

Oils & Sauces

  • 1–2 tablespoons avocado oil
  • 2 tablespoons Worcestershire sauce
  • 1 cup mayonnaise

Others

  • ½ lemon, juiced
  • 14-inch tortillas
  • Shredded Mexican cheese (quantity as desired)

Instructions

  1. 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 for the Creole sauce (mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, Tony’s Creole Seasoning). Set both aside.
  2. Marinate Protein: Season the cubed ribeye steak and quartered shrimp with avocado oil and the Creole rub thoroughly. Place them in the refrigerator to marinate while preparing vegetables.
  3. Chop Vegetables: Chop the poblano, red bell peppers, and yellow bell pepper. Slice the yellow onion into thin strips.
  4. Sauté Vegetables: Heat a large griddle or skillet over medium heat with avocado oil. Add the chopped vegetables and lightly season with some Creole rub. Cook for 6-8 minutes, stirring occasionally, until vegetables are soft and translucent.
  5. Cook Steak: Using the same skillet, add the marinated steak pieces. Cook over medium heat for 6-8 minutes, turning frequently to brown evenly on all sides.
  6. Cook Shrimp: Add the marinated shrimp to the skillet with the steak and cook for 4-5 minutes until shrimp turn pink and opaque.
  7. Combine Filling: Mix the cooked steak, shrimp, and vegetables together on the skillet for a couple of minutes to meld the flavors cohesively.
  8. Toast Tortilla: Place a 14-inch tortilla on the hot griddle and toast for about 1 minute on one side until slightly crisp and golden. Flip the tortilla over.
  9. Assemble Quesadilla: On the toasted side, sprinkle an even layer of shredded Mexican cheese, add a generous portion of the steak, shrimp, and vegetable filling, and drizzle the Creole sauce over the filling. Fold the tortilla into a half-moon shape.
  10. Cook Quesadilla: Toast the folded quesadilla on each side for approximately 2 minutes, or until both sides are golden brown and the cheese is melted inside.
  11. Serve: Remove from the skillet, slice into wedges, and serve hot with extra Creole sauce on the side for dipping.

Notes

  • You can adjust the level of Creole seasoning to suit your spice preference.
  • For extra crispiness, press the quesadilla gently with a spatula while cooking.
  • Use freshly shredded cheese for better melting quality.
  • If you prefer, substitute ribeye with sirloin or flank steak.
  • Ensure shrimp are properly cooked to opaque for food safety.

Keywords: Creole steak shrimp quesadillas, Cajun quesadillas, Tex-Mex quesadilla recipe, steak and shrimp dinner, Creole seasoning recipes

Find it online: https://todayquickmeals.com/creole-steak-and-shrimp-quesadillas-recipe/