Steak Shrimp Creole Quesadillas (Printable Version)
Toasty tortillas filled up with juicy shrimp, steak, gooey cheese, peppers, and a zingy Creole sauce.
# What You'll Need:
→ Quesadilla Base
01 -
2 cups Mexican mix cheese, shredded
02 -
4 big flour tortillas, 14-inch size
03 -
1-2 tbsp avocado oil for cooking
04 -
1 yellow onion, cut into thin slices
05 -
1 yellow bell pepper, diced up
06 -
2 red bell peppers, chopped up
07 -
1 poblano pepper, diced
08 -
1.5 lbs shrimp, peeled and deveined, then sliced into quarters
09 -
2 ribeye steaks, diced into quarter-inch pieces
→ Creole Rub
10 -
2 tbsp Tony's Creole seasoning
11 -
1 tbsp smoked paprika
12 -
2 tbsp onion powder
13 -
2 tbsp garlic powder
→ Creole Sauce
14 -
1 cup mayo
15 -
2 tbsp Worcestershire sauce
16 -
Juice from half a lemon
17 -
2 tsp smoked paprika
18 -
2 tsp garlic powder
19 -
1 tbsp Tony’s Creole seasoning
# Step-by-Step Guide:
01 -
Chop the finished quesadillas into wedges. Dish them out while they’re still piping hot. Pass around extra Creole sauce for people who want more.
02 -
Cook each quesadilla on both sides for a couple minutes until the outside turns golden and the cheesy middle melts. Don’t let it burn—adjust the heat if you need to. Do the same with the rest of your tortillas.
03 -
Place a tortilla down on the hot griddle. Give it a quick toast for about a minute, then flip. Throw a solid layer of cheese on, lay the steak, shrimp, and veggie mix over half, pour some Creole sauce over, and fold it closed.
04 -
Toss together the steak chunks, shrimp bits, and sautéed onions plus peppers right on the griddle for a couple minutes. Let the flavors get friendly.
05 -
Put your seasoned shrimp on the griddle. Cook for about 4–5 minutes, moving them every minute or so—they’re done when they’re pink and not see-through. Mix them in with your steak and veggies.
06 -
Throw the marinated steak cubes onto your hot griddle. Brown them for 6 to 8 minutes, turning as you go. Keep ’em warm when they’re ready.
07 -
Set your griddle or pan to medium, add avocado oil, toss in all the peppers and sliced onion, dust a little Creole rub on top, then cook until soft and see-through—about 6 to 8 minutes. Move them aside when they’re good.
08 -
Dice the poblano, red peppers, and yellow bell pepper. Slice up the onion thin.
09 -
Mix steak pieces and shrimp with some avocado oil and a good sprinkle of your Creole rub. Let both chill in the fridge to soak in those flavors.
10 -
Grab two bowls: one to mix all rub spices, the other for the mayo-based sauce. Stir each well and keep close; you’ll use both soon.
# Additional Notes:
01 -
You’ll get best results if you go for great shrimp and steak plus fresh tortillas from the store.