Creole Steak Shrimp Quesadillas
Why Make This Recipe
Creole Steak Shrimp Quesadillas are a vibrant and mouthwatering dish combining the flavors of juicy ribeye steak, tender shrimp, and colorful vegetables. Perfect for a family dinner or a gathering with friends, these quesadillas are easy to make and packed with bold Creole spices that will keep everyone coming back for more. Plus, they’re fun to eat, making them a great choice for any occasion!
How to Make Creole Steak Shrimp Quesadillas
Ingredients
- 2 ribeye steaks, cut into 0.6 cm cubes
- 680 grams shrimp, peeled, deveined, quartered
- 1 poblano pepper, chopped
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, sliced
- 15–30 ml avocado oil
- 14-inch wheat flour tortillas
- Shredded Mexican cheese blend
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Creole seasoning (such as Tony’s)
- 240 ml mayonnaise
- 2 tablespoons Worcestershire sauce
- Juice of ½ lemon
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon Creole seasoning (such as Tony’s)
Directions
- Combine the ingredients for the Creole rub and Creole sauce in separate bowls. Set both aside.
- Use the rub to season the steak and shrimp, and reserve the sauce for filling and dipping.
- Toss the cubed ribeye and quartered shrimp with avocado oil and Creole rub. Refrigerate for 20 minutes to marinate.
- Chop the poblano, red bell peppers, and yellow bell pepper. Slice the yellow onion. Keep them aside until ready to cook.
- Heat a griddle or large skillet over medium heat. Add avocado oil, then cook the prepared vegetables with a light sprinkle of Creole rub for 6–8 minutes until tender and translucent. Remove and keep warm.
- In the same griddle or skillet, cook the marinated steak for 6–8 minutes over medium heat, turning frequently until evenly browned. Set aside.
- Add the shrimp to the griddle and cook for 4–5 minutes, tossing every minute until pink and opaque. Mix with steak and vegetables.
- Blend the cooked steak, shrimp, and vegetables on the griddle for 2 minutes to combine flavors.
- Place a 14-inch tortilla on the griddle. Toast for 1 minute, then flip it over. Sprinkle with cheese, layer with filling, drizzle with Creole sauce, and fold into a half-moon shape.
- Toast the folded quesadilla for about 2 minutes per side until golden and cheese is melted. Repeat with remaining tortillas and filling.
- Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
How to Serve Creole Steak Shrimp Quesadillas
Serve these quesadillas warm, cut into wedges, with extra Creole sauce on the side for dipping. Pair them with a fresh salad or some salsa for a refreshing touch.
How to Store Creole Steak Shrimp Quesadillas
If you have leftovers, let the quesadillas cool and then store them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, simply warm them in a skillet on medium heat until heated through.
Tips to Make Creole Steak Shrimp Quesadillas
- Ensure to marinate the steak and shrimp for the full 20 minutes for maximum flavor.
- Use a good quality Creole seasoning to enhance the dish.
- Adjust the amount of vegetables to your liking; feel free to add more or use different types.
Variation
You can easily swap out the ribeye steak for chicken or add different types of cheese for a unique twist. Adding additional vegetables like spinach or mushrooms can also change the flavor profile.
FAQs
1. Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator. Assemble and cook the quesadillas when you’re ready to serve.
2. Is it possible to use corn tortillas instead?
Yes, corn tortillas will work well, but they may be a bit more fragile than flour tortillas.
3. What if I can’t find Creole seasoning?
If you can’t find Creole seasoning, you can mix equal parts of paprika, cayenne pepper, garlic powder, and onion powder as a substitute.
Creole Steak Shrimp Quesadillas
Ingredients
For the Creole Rub and Sauce
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Creole seasoning such as Tony's
- 240 ml mayonnaise
- 2 tablespoons Worcestershire sauce
- Juice of ½ lemon lemon
Main Ingredients
- 2 ribeye steaks ribeye steaks, cut into 0.6 cm cubes
- 680 grams shrimp, peeled, deveined, quartered
- 1 poblano pepper poblano pepper, chopped
- 2 red bell peppers red bell peppers, chopped
- 1 yellow bell pepper yellow bell pepper, chopped
- 1 yellow onion yellow onion, sliced
- 15–30 ml avocado oil
- 14 inch wheat flour tortillas
- to taste Shredded Mexican cheese blend
Instructions
Preparation
- Combine the ingredients for the Creole rub and Creole sauce in separate bowls. Set both aside.
- Use the rub to season the steak and shrimp, and reserve the sauce for filling and dipping.
- Toss the cubed ribeye and quartered shrimp with avocado oil and Creole rub. Refrigerate for 20 minutes to marinate.
- Chop the poblano, red bell peppers, and yellow bell pepper. Slice the yellow onion. Keep them aside until ready to cook.
Cooking
- Heat a griddle or large skillet over medium heat. Add avocado oil, then cook the prepared vegetables with a light sprinkle of Creole rub for 6–8 minutes until tender and translucent. Remove and keep warm.
- In the same griddle or skillet, cook the marinated steak for 6–8 minutes over medium heat, turning frequently until evenly browned. Set aside.
- Add the shrimp to the griddle and cook for 4–5 minutes, tossing every minute until pink and opaque. Mix with steak and vegetables.
- Blend the cooked steak, shrimp, and vegetables on the griddle for 2 minutes to combine flavors.
- Place a 14-inch tortilla on the griddle. Toast for 1 minute, then flip it over. Sprinkle with cheese, layer with filling, drizzle with Creole sauce, and fold into a half-moon shape.
- Toast the folded quesadilla for about 2 minutes per side until golden and cheese is melted. Repeat with remaining tortillas and filling.
- Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
