Creole Steak and Shrimp Quesadillas

Name: Creole Steak and Shrimp Quesadillas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Creole
Ingredients: 2 ribeye steaks, cubed into ¼-inch pieces; 1.5 pounds shrimp, peeled, deveined, and quartered; 1 poblano pepper, chopped; 2 red bell peppers, chopped; 1 yellow bell pepper, chopped; 1 yellow onion, sliced; 1-2 tablespoons avocado oil; 14-inch tortillas; Shredded Mexican cheese; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1 tablespoon smoked paprika; 2 tablespoons Tony’s Creole Seasoning; 1 cup mayonnaise; 2 tablespoons Worcestershire sauce; ½ lemon, juiced; 2 teaspoons smoked paprika; 2 teaspoons garlic powder; 1 tablespoon Tony’s Creole seasoning

Author: Lora

Published: December 24, 2025

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Introduction to Creole Steak and Shrimp Quesadillas

As a busy mom, finding meals that are both delicious and quick to prepare feels like winning the lottery. Enter the Creole Steak and Shrimp Quesadillas! This mouthwatering dish is not only packed with flavor but also brings a festive flair to your table. With tender ribeye steak, succulent shrimp, and colorful veggies, it’s a meal that looks impressive yet comes together in no time. Whether it’s a family dinner or a gathering with friends, these quesadillas are sure to steal the show and bring smiles all around!

Why You’ll Love This Creole Steak and Shrimp Quesadillas

Who doesn’t love a meal that’s full of flavor and doesn’t take forever to make? These Creole Steak and Shrimp Quesadillas tick all the boxes! They’re quick to whip up, perfect for busy weeknights or last-minute gatherings. Plus, the combination of the savory steak and succulent shrimp creates a delightful taste experience that your whole family will love. What’s not to adore?

Ingredients for Creole Steak and Shrimp Quesadillas

Gathering all the components for your Creole Steak and Shrimp Quesadillas is half the fun! Here’s a breakdown of what you’ll need:

Ribeye Steaks: These cubes bring tenderness and rich flavor. They’re perfect for grilling and pair beautifully with shrimp.
Shrimp: Peeled and deveined shrimp adds a sweet coastline touch. Quartering them makes it easy to mix with other fillings.
Poblano Pepper: This pepper adds a mild kick and a vibrant green color to your quesadillas.
Red and Yellow Bell Peppers: Their sweetness and crunch brighten the dish while offering lovely hues to your plate.
Yellow Onion: Sliced onions provide a savory base flavor, enhancing the overall taste with every bite.
Avocado Oil: Great for cooking at high heat, it imparts a subtle flavor while keeping everything moist.
14-Inch Tortillas: Go for large flour tortillas for that satisfying wrap around your flavorful filling.
Shredded Mexican Cheese: This melty goodness gives a gooey texture that binds your quesadilla together.
Garlic Powder: A must-have for adding savory depth to your dish.
Onion Powder: Enhances the onion flavor without the crunch; a flavorful shortcut!
Smoked Paprika: This spice contributes a lovely smokiness, giving your dish that extra pizazz!
Tony’s Creole Seasoning: This is the star of the show! It delivers complexity and a spicy kick typical of Creole cuisine.
Mayonnaise: A unique twist used in the Creole sauce, it adds creaminess and tang.
Worcestershire Sauce: This sauce brings a savory depth, balancing the richness of the other ingredients.
Lemon: A squeeze of fresh lemon juice brightens the flavors, marrying all the ingredients perfectly.

For any measurements, you’ll find the exact quantities listed at the bottom of the article for easy printing. Now that you know what you’ll be working with, prepare to embark on a flavorful journey that will tantalize your taste buds!

How to Make Creole Steak and Shrimp Quesadillas

Creating your Creole Steak and Shrimp Quesadillas is a rewarding adventure. Follow these steps carefully, and savor every bite! Let’s dive right in.

Prepare the Creole Rub and Sauce

Start by mixing your Creole rub and sauce. In one bowl, combine the garlic powder, onion powder, smoked paprika, and Tony’s Creole seasoning. This blend will infuse your steak and shrimp with zesty flavor.

In another bowl, mix mayonnaise, Worcestershire sauce, lemon juice, and more Tony’s seasoning for your dipping sauce. This tangy sauce will elevate the quesadillas to a new level!

Marinate the Steak and Shrimp

Cut your ribeye steaks into ¼-inch cubes and toss them in a bowl with avocado oil and the Creole rub. Don’t skimp on the seasoning!

Do the same with your quartered shrimp. Give them a good coating and let both sit in the fridge for at least 15 minutes. This step is vital for enhancing flavor.

Cook the Vegetables

Now, it’s time to work on those vibrant veggies. Heat a large griddle or skillet over medium heat with a splash of avocado oil. Add the chopped poblano and bell peppers, along with the sliced onion.

Season lightly with some of your Creole rub and sauté for 6-8 minutes until soft and aromatic. This will create a colorful base for your quesadillas.

Cook the Steak

Keep the griddle hot and add the marinated steak. Cook it over medium heat for about 6-8 minutes, stirring frequently to ensure even browning. The smell alone will make your mouth water!

Cook the Shrimp

Next, add the seasoned shrimp to the griddle. Cook for 4-5 minutes until they turn pink and opaque. Don’t overcook them; you want them juicy and tender for the quesadillas!

Combine Ingredients

Mix the cooked steak, shrimp, and sautéed vegetables on the griddle. Give everything a light toss for a couple of minutes, allowing the flavors to meld beautifully together.

Assemble the Quesadillas

Place a 14-inch tortilla on the hot griddle. Toast it for about 1 minute on one side. Then, flip it over, sprinkle a generous amount of shredded Mexican cheese, and spread your steak, shrimp, and vegetable mix on top.

Drizzle with the Creole sauce and fold the tortilla into a half-moon shape. Repeat this process with the remaining tortillas.

Toast Quesadillas

Toast each quesadilla for about 2 minutes on each side until golden brown and the cheese is melted. Use a spatula to press slightly down for even cooking. You want that perfect crispy texture!

Serve the Quesadillas

Once cooked, slice the quesadillas into wedges and serve them hot. Don’t forget to put extra Creole sauce on the side for dipping. Trust me; it’s a treat!

Tips for Success

Make sure to marinate the steak and shrimp for a richer flavor.
Don’t overcrowd the griddle; give everything room to cook evenly.
Use a non-stick spray or extra oil on the griddle to prevent sticking.
Adjust the seasoning to your taste; everyone has different spice preferences!
For crispy quesadillas, toast them longer, but keep an eye on them!

Equipment Needed

Large Griddle or Skillet: A non-stick pan works well as an alternative.
Mixing Bowls: Any size will do, just ensure they’re large enough for mixing ingredients.
Spatula: A turner spatula is perfect for flipping quesadillas easily.
Knife and Cutting Board: Essential for chopping veggies and cubing steak.

Variations of Creole Steak and Shrimp Quesadillas

Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for a fiery twist.
Vegetarian Option: Replace steak and shrimp with black beans and sautéed mushrooms for a hearty meatless version.
Cheese Lovers: Experiment with different cheeses, like pepper jack or gouda, for unique flavors.
Low-Carb Version: Use low-carb tortillas or lettuce wraps to cut down on carbs while enjoying the same great taste.
Herb Infusion: Mix fresh herbs like cilantro or parsley into the filling for a refreshing touch.

Serving Suggestions for Creole Steak and Shrimp Quesadillas

Pair with a fresh garden salad, drizzled with a light vinaigrette for a refreshing crunch.
Serve with spiced black beans on the side for an extra protein boost.
A cold drink like iced tea or a fruity mocktail complements the spices beautifully.
Garnish with fresh cilantro, avocado slices, or lime wedges for a pop of color and flavor.

FAQs about Creole Steak and Shrimp Quesadillas

Can I make Creole Steak and Shrimp Quesadillas in advance?
Absolutely! You can prepare the filling ahead of time and store it in the fridge. Just assemble and toast the quesadillas when you’re ready to eat. This makes them an ideal choice for busy weeknights!

What kind of tortillas work best for quesadillas?
I recommend using large flour tortillas, as they provide a sturdy base and hold up well with the filling. However, corn tortillas can work too, especially if you’re looking for a gluten-free option.

How can I adjust the spice level of my quesadillas?
If you like it hot, feel free to add diced jalapeños or adjust the amount of Tony’s Creole seasoning. You can even drizzle some hot sauce on before serving for an extra kick!

What can I substitute for ribeye steak?
If ribeye isn’t available, try using flank steak or sirloin. Both have great flavor and cook quickly, just like ribeye. You’ll still achieve that delicious, juicy filling!

Can I freeze the quesadillas?
Yes! Once cooked and cooled, quesadillas can be stored in an airtight container in the freezer. Just reheat them in the oven or skillet when you’re ready to enjoy. It’s like having a tasty meal ready to go!

Final Thoughts

The joy of cooking doesn’t just come from delicious recipes but also the memories we create while sharing them. These Creole Steak and Shrimp Quesadillas are more than just a meal; they’re a celebration of flavors, bringing everyone together around the table. Imagine your family digging into these cheesy, flavorful bites, laughter filling the room. It’s moments like these that make cooking so special. So, whether you’re cooking for a busy weeknight or a fun gathering, this recipe is bound to bring smiles and satisfy cravings. Trust me, you’ll cherish every bite!