Creole Steak Shrimp Quesadillas (Printable View)
Juicy steak, shrimp, colorful peppers, and tangy Creole sauce combine in golden, cheesy tortilla wedges.
# Ingredient List:
→ Quesadilla Base
01 -
2 ribeye steaks, cut into 1/4-inch cubes
02 -
1.5 pounds shrimp, peeled, deveined, and cut into quarters
03 -
1 poblano pepper, chopped
04 -
2 red bell peppers, chopped
05 -
1 yellow bell pepper, chopped
06 -
1 yellow onion, thinly sliced
07 -
2 tablespoons avocado oil
08 -
14-inch flour tortillas
09 -
Shredded Mexican cheese blend
→ 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 -
Juice of 1/2 lemon
17 -
2 teaspoons smoked paprika
18 -
2 teaspoons garlic powder
19 -
1 tablespoon Tony's Creole seasoning
# Preparation Steps:
01 -
In separate bowls, mix together all ingredients for the Creole rub and Creole sauce. Set both aside. Reserve some Creole sauce for serving.
02 -
Toss cubed ribeye steak with 1 tablespoon avocado oil and a generous coating of Creole rub. Repeat with quartered shrimp. Cover and refrigerate both to marinate for at least 20 minutes.
03 -
Chop the poblano, red bell peppers, and yellow bell pepper. Thinly slice the yellow onion. Set aside for sautéing.
04 -
Heat a large skillet or griddle over medium heat and add 1 tablespoon avocado oil. Add the chopped peppers and onions, seasoning lightly with Creole rub. Cook for 6 to 8 minutes, stirring until soft and translucent. Remove vegetables and set aside.
05 -
Using the same skillet, add the marinated ribeye steak. Sauté over medium heat for 6 to 8 minutes, turning frequently until browned and cooked through. Transfer to a plate and keep warm.
06 -
Add seasoned shrimp to the skillet. Cook for 4 to 5 minutes, tossing every minute until shrimp are pink and opaque. Add to steak.
07 -
Return vegetables, steak, and shrimp to the skillet. Mix and cook for 2 minutes to meld flavors. Remove from heat.
08 -
Place a 14-inch flour tortilla on the skillet over medium heat. Toast for 1 minute, flip, then sprinkle with shredded Mexican cheese. Add steak, shrimp, and vegetable mixture, and drizzle with Creole sauce. Fold tortilla in half to form a half-moon.
09 -
Continue to cook quesadilla for about 2 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas and filling. Slice into wedges and serve hot with extra Creole sauce.
# Supplementary Details:
01 -
Allow steak and shrimp to marinate well for optimal flavor penetration. Control skillet temperature to prevent scorching the tortillas.