Hearty Creole Steak Shrimp Quesadillas

These Creole steak and shrimp quesadillas pack a punch with tons of hearty textures and big flavors. They’re fantastic when you want cozy food with a bit of excitement. Imagine the kitchen filling up with the smell of sweet peppers and onions, then you bite in and it’s juicy seafood mixed with steak. Bet you’ll want them again soon.

The first time I had these, melty cheese and smoky Creole spices made everyone grab seconds before I could even sit down

Flavorful Ingredients

• Tender ribeye steak: diced up so every bite’s rich and tasty pick one with just enough fat
• Fresh shrimp: peel and chop these little guys so they stay juicy look for snappy, plump ones
• Poblano pepper: chopped for a soft warmth glossy green ones are best
• Yellow and red bell peppers: diced up for sweetness and bite grab heavy, tight-skinned peppers
• Yellow onion: slice thin for that savory sweet boost
• Avocado oil: cooks hot without burning and doesn’t mess with the flavor just use a fresh bottle
• Large flour tortillas: choose thick ones to keep everything inside
• Shredded Mexican cheese: go for Monterey Jack and cheddar all mixed up for creaminess
• Onion powder and garlic powder: toss these in for extra savory stuff make sure they’re not stale
• Smoked paprika: real-deal smoked Spanish paprika gives crazy good smoke flavor
• Tony’s Creole seasoning: this gives a spicy southern zap shake the bottle to check it’s still fresh
• Mayonnaise: real mayo brings creaminess to the sauce don’t use the fake stuff
• Worcestershire sauce: amp up umami with this look for a name brand for more flavor
• Lemon juice: gives a bright zing fresh-squeezed is best if you have it

Easy Instructions

Wrap It Up:

When you’re ready, pop a tortilla on the hot pan Toast one side, flip it, then pile on cheese, filling, and a spoonful of sauce Fold and get it ready for the last toasting

Put the Fillings Together:

Stir together all the cooked shrimp, steak, and veggies right on the pan Let them sit for a couple minutes with the heat off so all those rich flavors blend

Fire Up Veggies:

Add oil to your hot pan Throw in onions with both bell peppers and poblano Sprinkle with some Creole rub Stir and cook until they’re soft but not too dark about six minutes is enough

Give Shrimp a Sear:

Once the veggies and steak are out, dump the shrimp on the hot pan Give them a few minutes, keep tossing, and stop cooking once they’re all pink and firm

Prep Your Rub and Sauce:

Mix onion powder, garlic powder, smoked paprika, and some Creole spice for the rub For the creamy sauce, grab mayonnaise and stir in lemon juice, more paprika and garlic powder, plus plenty of Tony’s and a dash of Worcestershire

Slice and Serve:

Give your quesadillas a minute to relax then slice them up Serve hot and dunk them in extra sauce if you want

Steak Time:

Spread steak in one layer on the leftover hot pan Brown both sides, flip it so you don’t overcook—this takes around six minutes

Chop Your Veggies:

Start with prepping peppers and onions into strips so they’ll cook fast and bring some sweetness and color

Season the Meats:

Slice steak into cubes Mix up steak and shrimp each with oil, then toss lots of the rub on both Set in the fridge a little bit to boost the taste

Quesadilla Sizzle:

Smush it down and toast both sides two minutes each until buttery brown and cheese is everywhere Do the same for the rest

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The smoked paprika in the rub totally takes me back My uncle used to toss wood chips right onto the grill every summer That aroma with steak and peppers—you can’t beat it

How to Store Leftovers

Put any cooled-down quesadilla wedges in a sealed container in the fridge They’ll last three days Heat them in a dry pan to keep them a little crispy If you freeze them, cheese might get a bit crumbly but it still tastes good

Ingredient Swaps

If you want to switch things up, chicken works fine instead of steak Or skip the meat and toss in big portobello mushrooms Pepper Jack cheese melts just as nicely as Mexican cheese Knock the spice down if you want it mild, but honestly, the kick is what I crave

Serving Ideas

Try citrus coleslaw or black beans on the side These work as party bites just slice smaller Lime juice squeezed over right before eating wakes everything up

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History and Culture

Quesadillas started in Mexican kitchens but the flavors here borrow from Louisiana too That mix of steak and shrimp is southern coastal all the way This is a mashup of old-school and southern American eats

FAQs About the Recipe

→ Which steak should I buy?

Go for ribeye if you can—it’s got loads of fat, so it cooks up soft and juicy in your quesadillas.

→ Don’t have Creole seasoning?

Mix smoked paprika, a little onion and garlic powder, cayenne, or just grab any Cajun blend you’ve got.

→ Can I throw in other veggies?

Totally! Toss in things like zucchini, swap in mushrooms, or trade out peppers if you’d like.

→ How do I get my tortillas super crispy?

Use a hot griddle with a dab of oil and toast both sides until they’re crunchy and golden.

→ Why does my cheese ooze out?

Put cheese down first, then your filling, and fold. Push it down when it cooks—helps keep everything inside.