Creole Steak Shrimp Quesadillas
Spicy and cheesy quesadillas filled with marinated ribeye steak, shrimp, sautéed vegetables, and melted Mexican cheese, complemented by a flavorful Creole sauce for dipping.
Equipment
- 1 griddle or skillet
Ingredients
- 2 ribeye steaks cubed into ¼-inch pieces
- 1.5 pounds shrimp peeled, deveined, and quartered
- 1 poblano pepper chopped
- 2 red bell peppers chopped
- 1 yellow bell pepper chopped
- 1 yellow onion sliced
- 1 –2 tablespoons avocado oil
- 14- inch tortillas
- Shredded Mexican cheese
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Tony’s Creole Seasoning
- 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
- Combine ingredients for the Creole rub and sauce in separate bowls and set aside.
- Season the steak and shrimp with the Creole rub and use the sauce for filling and dipping.
- Coat cubed ribeye steak and quartered shrimp with avocado oil and Creole rub, then refrigerate to marinate.
- Chop poblano, red bell peppers, yellow bell pepper, and slice onion.
- Heat avocado oil on a griddle or skillet over medium heat and cook vegetables with light Creole rub seasoning for 6 to 8 minutes until soft and translucent, then set aside.
- Cook marinated steak on the griddle over medium heat for 6 to 8 minutes, turning frequently to brown evenly, then keep warm.
- Cook seasoned shrimp on the griddle for 4 to 5 minutes, tossing every minute until pink and opaque, then combine with steak and vegetables.
- Mix steak, shrimp, and vegetables together on the griddle for a few minutes to meld flavors.
- Toast one side of a 14-inch tortilla on the griddle for 1 minute, then flip, add cheese, filling, drizzle Creole sauce, and fold into a half-moon shape.
- Toast the quesadilla 2 minutes on each side until golden brown and cheese is melted.
- Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
Notes
- Adjust Creole rub amount to your taste preference.
- Ensure shrimp is fully cooked and opaque before serving.
- Serve immediately for best texture and flavor.