Creole Steak and Shrimp Quesadillas (Print Format)
Crispy tortillas filled with steak, shrimp, peppers, cheese, and a vibrant Creole sauce. Bold and satisfying fusion.
# Ingredients:
→ Quesadilla Base
01 -
2 ribeye steaks, cubed into ¼-inch pieces
02 -
1.5 pounds shrimp, peeled, deveined, and quartered
03 -
1 poblano pepper, chopped
04 -
2 red bell peppers, chopped
05 -
1 yellow bell pepper, chopped
06 -
1 yellow onion, sliced
07 -
1-2 tablespoons avocado oil
08 -
14-inch tortillas
09 -
Shredded Mexican cheese
→ Creole Rub
10 -
2 tablespoons garlic powder
11 -
2 tablespoons onion powder
12 -
1 tablespoon smoked paprika
13 -
2 tablespoons Tony's Creole Seasoning
→ Creole Sauce
14 -
1 cup mayonnaise
15 -
2 tablespoons Worcestershire sauce
16 -
½ lemon, juiced
17 -
2 teaspoons smoked paprika
18 -
2 teaspoons garlic powder
19 -
1 tablespoon Tony’s Creole seasoning
# Steps:
01 -
In separate bowls, combine the ingredients for the Creole rub and Creole sauce. Set them aside. Use the rub to season the steak and shrimp and use the sauce for the filling and as a dipping sauce.
02 -
Cut the ribeye steak into ¼-inch cubes and coat with avocado oil and the Creole rub. Quarter the shrimp and coat them with the rub. Refrigerate both to marinate.
03 -
Chop the poblano, red bell peppers, and yellow bell pepper. Slice the onion. These will be cooked to enhance the quesadilla's flavor.
04 -
Heat a large griddle or skillet over medium heat with avocado oil. Add the vegetables and season lightly with Creole rub. Cook for 6-8 minutes, stirring until they are soft and translucent. Set aside.
05 -
Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly. Keep warm on the side.
06 -
Add the seasoned shrimp to the griddle and cook for 4-5 minutes, tossing every minute until pink and opaque. Combine with the cooked steak and vegetables.
07 -
Mix the cooked steak, shrimp, and vegetables together on the griddle for a couple of minutes to meld the flavors.
08 -
Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip, sprinkle with cheese, add filling, drizzle with Creole sauce, and fold into a half-moon shape.
09 -
Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese melts. Adjust heat to prevent burning. Repeat with remaining tortillas.
10 -
Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
# Tips:
01 -
For best results, use fresh tortillas and high-quality shrimp and steak.