Description
Creole Steak and Shrimp Quesadillas are a mouthwatering fusion of flavors, combining succulent ribeye steak and tender shrimp with colorful vegetables and a zesty Creole sauce, all encased in a crispy tortilla.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Chop the poblano, red bell peppers, and yellow bell pepper. Slice the onion.
- Heat a large griddle or skillet over medium heat with avocado oil. Add the chopped vegetables and season lightly with Creole rub. Cook for 6-8 minutes until soft.
- Using the same griddle, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly. Keep warm on the side.
- Add the seasoned shrimp to the griddle and cook for 4-5 minutes until pink and opaque.
- Mix the cooked steak, shrimp, and vegetables together on the griddle for a couple of minutes to meld the flavors.
- 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.
- Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese melts. Repeat with remaining tortillas.
- Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
Notes
- For added heat, include diced jalapeños in the filling.
- Use low-fat cheese for a lighter version of the recipe.
- Quesadillas can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Skillet Cooking
- Cuisine: Creole
Nutrition
- Serving Size: 1 quesadilla
- Calories: 600
- Sugar: 4g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg