Creole Steak and Shrimp Quesadillas

There’s something undeniably magical about melding flavors from different culinary traditions. Our journey today takes us deep into the heart of Creole cooking with a twist on the classic quesadilla that will have your taste buds singing! Picture this: perfectly seasoned ribeye steak and succulent shrimp sautéed with vibrant bell peppers all encased in a warm, cheesy tortilla. It’s a dish that tells stories of rich flavors and good company, reminiscent of lively gatherings under the warm sun.

From the bustling streets of New Orleans, where Creole spices dance in the air, to our cozy kitchens, this Creole Steak and Shrimp Quesadilla is perfect for any occasion—be it a casual weeknight dinner or an impressive dish at your next gathering. Let’s dive into this vibrant culinary adventure together.

Recipe Timing

• Prep Duration: 20 minutes
• Active Cooking: 30 minutes
• Total Duration: 50 minutes
• Portion Size: Serves 4-6
• Complexity: Moderate

Nutritional Recipe

• Calories per portion: Approximately 550 calories
• Protein: 40 grams
• Carbs: 40 grams
• Fats: 25 grams
• Fiber: 3 grams
• Sugars: 4 grams
• Sodium: 800 mg

Why You’ll Love This Creole Steak and Shrimp Quesadillas

This dish strikes the perfect balance between rich, savory flavors and the comforting nature of a quesadilla. With a generous pinch of Tony’s Creole Seasoning, each bite bursts with spices that highlight the ingredients’ natural flavors. Not to mention, the creamy Creole dipping sauce elevates the experience, making these quesadillas not just a meal but a flavorful occasion. Whether you are a Creole aficionado or just starting your culinary journey, this recipe will surely become a favorite in your home!

The Complete Cooking Journey

Creating these quesadillas is not just about feeding your belly; it’s about celebrating food. From marinating the steak and shrimp with the zesty Creole rub to sautéing colorful bell peppers, the whole process is filled with delightful aromas and textures. As you prepare to toast those quesadillas to a golden finish, you’ll sense the anticipation in the kitchen, and the moment you take that first bite—pure bliss.

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

Method:

Step 1: Make the Creole Rub and Sauce

In separate bowls, mix together the spice blend for the Creole rub (garlic powder, onion powder, smoked paprika, and Tony’s Creole seasoning) and the Creole sauce (mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and additional Creole seasoning). Set both aside for the magic to come!

Step 2: Marinate Steak and Shrimp

Cut the ribeye steaks into ¼-inch cubes and coat them with avocado oil and the Creole rub. Quarter the shrimp and apply the rub. Refrigerate both for about 30 minutes to soak up those flavors.

Step 3: Prepare the Vegetables

Chop the poblano, red bell peppers, and yellow bell pepper. Slice the onion, readying for a colorful sauté.

Step 4: Sauté Veggies to Perfection

Heat a large griddle or skillet over medium heat with a splash of avocado oil. Toss in the chopped vegetables and lightly season with the Creole rub. Cook for 6-8 minutes until they are just soft and fragrant.

Step 5: Cook the Steak

Using the same griddle, add the marinated ribeye steak and cook for 6-8 minutes, turning frequently until evenly browned. Keep warm on the side.

Step 6: Cook the Shrimp

Next, add the seasoned shrimp to the griddle. Cook for 4-5 minutes until they are pink and opaque, filling the air with an irresistible aroma.

Step 7: Combine the Ingredients

Grab a spatula and mix the cooked steak, shrimp, and sautéed vegetables together on the griddle for a couple of minutes—this is where the flavors truly meld into a scrumptious filling!

Step 8: Toast the Tortillas

Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip it over, sprinkle generously with cheese, add your flavorful filling, and drizzle some of that divine Creole sauce before folding it into a half-moon shape.

Step 9: Finish Toasting

Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese is melted and gooey. Repeat this process with the remaining tortillas.

Step 10: Slice and Serve

Slice the quesadillas into wedges and serve them hot with additional Creole sauce for dipping. Watch as everyone dives in!

Serving Suggestions & Pairings

These quesadillas are best served with a crunchy side salad or classic coleslaw for a refreshing contrast. Pair them with some zesty lime wedges or even serve alongside a cool cucumber salad to balance the spices. A chilled beer or a fruity iced tea will make the perfect drink to wash it all down!

Storage & Leftovers Guide

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium-low heat until heated through. Avoid microwaving, as it may make them soggy.

Kitchen Wisdom & Success Tips

• Ingredient Prep: Make your cooking journey smoother by prepping all your ingredients before you begin. This is called mise en place, and it makes cooking more enjoyable!
• Cheese Choices: Feel free to experiment with different types of cheese like pepper jack for a spicy kick, or Monterey Jack for a milder option.
• Heat Level: Adjust the Creole seasoning based on your spice tolerance—it’s all about personal preference!

Flavor Variations & Adaptations

• Vegetarian Version: Substitute the meat with black beans or mushrooms, and increase the quantity of vegetables for a hearty vegetarian alternative.
• Grilled Option: Take your quesadillas to the next level by grilling them outdoors on a BBQ for that delicious smoky flavor.

Reader Questions & Solutions

• Q: How do I prevent my quesadillas from getting soggy?

  • A: Make sure not to overload them with filling, and allow the filling to cool slightly before assembling.

• Q: Can I use frozen shrimp?

  • A: Absolutely! Just be sure to thaw them completely before marinating and cooking.

• Q: What if I can’t find Tony’s Creole seasoning?

  • A: You can make a quick substitute by mixing paprika, cayenne pepper, and garlic powder.

• Q: How do I know when the shrimp is cooked?

  • A: Cook until shrimp are pink and opaque; they’ll curl slightly when fully cooked.

• Q: Can I make the filling ahead of time?

  • A: Yes! Prepare the filling a day in advance, store it in the fridge, and you can just assemble and toast the quesadillas when ready.

Wrapping Up

This Creole Steak and Shrimp Quesadilla recipe not only brings an explosion of flavor to your table but also invites you on a culinary adventure that celebrates the richness of cultural traditions. So gather your ingredients, summon your inner chef, and embrace the joy that cooking brings. No matter the outcome, sharing a meal made with love is always the best result. Happy cooking!

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