Creole Steak and Shrimp Quesadillas Recipe

Introduction

Creole Steak and Shrimp Quesadillas combine tender, seasoned ribeye and succulent shrimp with vibrant bell peppers and a smoky Creole sauce. These quesadillas offer a flavorful twist on a classic favorite, perfect for a satisfying meal any day.

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 (for sauce)
• 2 teaspoons garlic powder (for sauce)
• 1 tablespoon Tony’s Creole seasoning (for sauce)

Instructions

1. Step 1: In separate bowls, combine garlic powder, onion powder, smoked paprika, and Tony’s Creole Seasoning to make the Creole rub. Mix mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and Tony’s Creole seasoning to prepare the Creole sauce. Set both aside.
2. Step 2: Coat the cubed ribeye steak and quartered shrimp with avocado oil and the Creole rub. Refrigerate to marinate while preparing the rest of the ingredients.
3. Step 3: Chop the poblano, red bell peppers, yellow bell pepper, and slice the onion. Set aside.
4. Step 4: Heat a large skillet or griddle over medium heat with avocado oil. Add the chopped vegetables, sprinkle lightly with Creole rub, and cook for 6-8 minutes until soft and translucent. Remove and keep aside.
5. Step 5: Using the same skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly. Keep warm.
6. Step 6: Add the seasoned shrimp to the skillet, cooking for 4-5 minutes and tossing every minute until pink and opaque.
7. Step 7: Combine the cooked steak, shrimp, and vegetables in the skillet. Cook together for a couple of minutes to blend the flavors.
8. Step 8: Place a 14-inch tortilla on the griddle, toasting for 1 minute on one side. Flip it, sprinkle with shredded cheese, add the filling, drizzle with Creole sauce, then fold into a half-moon shape.
9. Step 9: Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese melts. Adjust heat as needed to prevent burning. Repeat with remaining tortillas and filling.
10. Step 10: Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.

Tips & Variations

• For a milder flavor, reduce or omit the Tony’s Creole Seasoning and smoked paprika.
• Use sharp cheddar or Monterey Jack cheese if Mexican cheese is not available.
• Add sliced jalapeños for extra heat.
• Serve with a side of guacamole or sour cream to balance the spices.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispness or in a toaster oven until warmed through. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of steak for this recipe?

Yes, you can substitute ribeye with sirloin or flank steak. Just be mindful of cooking times and slice thinly for tenderness.

Is it necessary to marinate the steak and shrimp?

Marinating enhances the flavor and tenderness but if you’re short on time, seasoning right before cooking still yields tasty results.

Creole Steak and Shrimp Quesadillas Recipe

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4.8 from 136 reviews

These Creole Steak and Shrimp Quesadillas combine tender, marinated ribeye steak and seasoned shrimp with sautéed bell peppers, poblano, and onions, all wrapped in a crispy tortilla with melted Mexican cheese and a flavorful Creole sauce. Perfectly spiced with homemade Creole rub and served with a tangy dipping sauce, this dish brings a wonderful Cajun-inspired twist to classic quesadillas.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 large quesadillas 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun/Creole

Ingredients

Scale 1x2x3x

Creole Rub

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 2 tablespoons Tony’s Creole Seasoning

Creole Sauce

• 1 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• ½ lemon, juiced
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 tablespoon Tony’s Creole seasoning

Protein and Vegetables

• 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

Quesadilla Assembly

• 14-inch tortillas
• Shredded Mexican cheese (quantity as desired)

Instructions

1. Prepare Creole Rub and Sauce: In separate bowls, mix together the garlic powder, onion powder, smoked paprika, and Tony’s Creole Seasoning for the rub. In another bowl, combine mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and Tony’s Creole seasoning to make the Creole sauce. Set both aside for use later.
2. Marinate Steak and Shrimp: Coat the cubed ribeye steak with 1 tablespoon of avocado oil and the prepared Creole rub. Similarly, coat the quartered shrimp with the Creole rub. Place both in the refrigerator to marinate while preparing the vegetables.
3. Prepare Vegetables: Chop the poblano pepper, red bell peppers, yellow bell pepper, and slice the yellow onion. These will add flavor and texture to the quesadillas.
4. Cook Vegetables: Heat a large griddle or skillet over medium heat and add avocado oil. Add the chopped vegetables, season lightly with Creole rub, and sauté for 6-8 minutes, stirring occasionally until soft and translucent. Remove and set aside.
5. Cook Steak: Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to ensure even browning. Once cooked, keep the steak warm on the side.
6. Cook Shrimp: Add the seasoned shrimp to the griddle and cook for 4-5 minutes, tossing every minute until the shrimp turns pink and opaque. Combine the cooked shrimp with the steak and vegetables on the griddle.
7. Combine Ingredients: Mix the steak, shrimp, and sautéed vegetables together on the griddle for a couple of minutes to allow the flavors to meld nicely.
8. Assemble Quesadillas: Place one 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip the tortilla, then sprinkle shredded Mexican cheese on the toasted side. Add a portion of the steak, shrimp, and vegetable mixture over the cheese, drizzle with Creole sauce, and fold the tortilla into a half-moon shape.
9. Cook Quesadillas: Toast the assembled quesadilla for about 2 minutes on each side until the tortilla is golden brown and crispy and the cheese fully melts. Adjust the heat as needed to prevent burning. Repeat this process with remaining tortillas and filling.
10. Serve: Remove quesadillas from the griddle, slice them into wedges, and serve hot with extra Creole sauce on the side for dipping.

Notes

• You can adjust the level of spiciness by varying the amount of Tony’s Creole seasoning according to your preference.
• Ensure that the shrimp is cooked thoroughly but not overcooked to maintain its tenderness.
• Avocado oil is recommended for its high smoke point, but you may substitute with another neutral oil if needed.
• The quesadillas can be kept warm in a low oven (around 200°F) while cooking remaining batches to serve all warm together.
• For added flavor, you can serve with additional toppings such as chopped cilantro or diced avocado if desired.

Keywords: Creole quesadilla, steak and shrimp quesadilla, Cajun recipe, seafood quesadilla, Mexican fusion, Creole seasoning, easy quesadilla recipe