Creole Steak Shrimp Quesadillas

Creole Steak and Shrimp Quesadillas are the ultimate showstopper when you want a dish that is bold comforting and packed with flavor These quesadillas combine juicy steak tender shrimp zesty vegetables creamy cheese and a smoky Creole sauce all tucked into a crispy tortilla This recipe is a frequent request during family game nights and has even replaced traditional taco night at my house thanks to how satisfying and fun it is to share

The first time I made this my kids were skeptical of the shrimp and steak combo but it quickly became their most requested quesadilla filling The flavor really stands out and leftovers are just as good the next day

Ingredients

• Ribeye steak: Cubed for tenderness and flavor For best results choose a steak with nice marbling
• Shrimp: Peeled deveined and quartered for quick cooking Look for wild caught if possible for the best taste
• Poblano pepper: Adds a gentle smoky heat Choose firm glossy peppers for freshness
• Red bell peppers: Brings sweetness and a pop of color Pick peppers that feel heavy for their size
• Yellow bell pepper: Offers extra sweetness and a sunny hue
• Yellow onion: Sliced for savoriness A fresh onion should have dry papery skin
• Avocado oil: For searing with a high smoke point Choose cold pressed oil for quality
• Large tortillas: Flour-based and sturdy enough to hold the hearty filling
• Shredded Mexican cheese: Melts beautifully and ties all the flavors together Use a blend of cheddar and Monterey Jack for gooeyness

Creole Rub

• Garlic powder: Layers in warmth and aroma Use fresh ground for more punch
• Onion powder: For depth of flavor
• Smoked paprika: Adds a lovely smokiness Look for Spanish smoked paprika if you want extra depth
• Tonys Creole Seasoning: This brings authentic Louisiana zest Choose the original blend for an easy shortcut

Creole Sauce

• Mayonnaise: The creamy base that helps everything stick together Use full fat for richness
• Worcestershire sauce: Adds complexity and a little tang
• Lemon juice: Freshly squeezed for brightness
• Smoked paprika: Boosts the smoky profile again
• Garlic powder: Reinforces the savory element
• Tonys Creole seasoning: Brings it all together with that trademark spice

Step-by-Step Instructions

Prepare the Rub and Sauce:

Mix garlic powder onion powder smoked paprika and Tonys seasoning in one bowl for the Creole rub In another bowl combine mayo Worcestershire lemon smoked paprika garlic powder and Tonys seasoning for the sauce Set aside both

Season Steak and Shrimp:

Cube ribeye steak into quarterinch pieces and drizzle with avocado oil Liberally coat with Creole rub tossing well so every piece is seasoned Refrigerate to marinate Quarter shrimp then toss with the same rub and chill

Prep Vegetables:

Chop poblano red bell and yellow bell peppers into bite size pieces Slice the onion evenly These vegetables form the colorful heart of the filling

Cook Vegetables:

Heat a large griddle or skillet over medium and add a bit of avocado oil Toss in the chopped vegetables sprinkled with a bit of rub Stir and cook until soft and just starting to take on color about six to eight minutes Remove to a plate

Cook Steak:

Using the same pan add marinated steak Cook over medium for five to eight minutes stirring halfway through When the steak is browned and cooked through slide the pieces to the side to keep warm

Cook Shrimp:

Add the shrimp to the griddle tossing every minute Cook until they are opaque and curled about four to five minutes Mix with the steak and vegetables on the pan

Combine Filling:

Stir cooked steak shrimp and veggies together on the hot griddle Let them mingle for a few minutes This ensures every bite is balanced

Assemble Quesadillas:

Place a tortilla on the griddle and toast briefly Sprinkle cheese on half then pile on the steak shrimp and veggie mixture Drizzle with Creole sauce top with more cheese and fold into a half moon

Cook Quesadillas:

Toast the folded quesadilla for about two minutes per side pressing gently Flip carefully You want a deep golden color and cheese that is totally melted

Serve:

Cut into wedges and serve hot with extra Creole sauce on the side

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Steak is my favorite part of this recipe the way it soaks up the smoky rub reminds me of backyard barbecues My family always asks for extra on the side so I always cook an extra few ounces just for sneaking nibbles

Storage Tips

Leftover quesadillas keep well in the fridge for up to three days Reheat gently in a skillet to keep the tortilla crispy Quesadilla filling also freezes well in a sealed container Make sure to cool it fully first before freezing When ready to eat thaw overnight and reheat until hot

Ingredient Substitutions

If you cannot find ribeye use sirloin or strip steak instead Chicken breast or thighs also work great For extra heat swap poblanos for jalapenos or add some hot sauce to the rub You can use Greek yogurt in place of mayo for the sauce if you want a lighter dip

Serving Suggestions

Serve these quesadillas sliced into thin wedges for appetizers or in larger halves for a main course Pair with a fresh green salad salsa verde or a side of Cajun spiced fries For extra crunch put thinly sliced cabbage or lettuce inside before folding

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Creole Quesadillas in Culture

Quesadillas themselves are a staple of Mexican cuisine but marrying them with classic Louisiana Creole flavors creates something new and thrilling The rub and sauce pay homage to the spirit of Creole cooking turning an everyday quesadilla into a Southern fusion delight

Recipe FAQs

→ How do you achieve even flavor in the filling?

Mix the cooked steak, shrimp, and sautéed vegetables together well on the griddle before assembling for balanced flavor throughout.

→ What's the best way to cook the tortillas?

Toast on a medium-heated griddle, flipping once, until each side is golden brown and the cheese is fully melted inside.

→ Can other cuts of steak be used?

Yes, substitute ribeye with strip steak or sirloin. Adjust cooking times to ensure tenderness and avoid overcooking.

→ How spicy is the Creole rub?

The Creole rub adds gentle heat and robust flavor. You can adjust spiciness by adding more or less Creole seasoning as desired.

→ Is there a dipping sauce served on the side?

Yes, the homemade Creole sauce—rich with mayo, Worcestershire, and lemon—pairs perfectly for dipping warm wedges.

→ Can these be made ahead?

Prep fillings in advance and refrigerate. Assemble and toast quesadillas just before serving for best crispness.