Print

Creole Steak and Shrimp Quesadilla

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful twist on the classic quesadilla featuring seasoned ribeye steak and shrimp, sautéed with vibrant bell peppers, all enveloped in a warm, cheesy 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

  1. In separate bowls, mix the spices for the Creole rub and the Creole sauce. Set aside.
  2. Marinate the ribeye steaks and shrimp with avocado oil and Creole rub. Refrigerate for 30 minutes.
  3. Chop the vegetables and prepare for sautéing.
  4. Heat a griddle with avocado oil and sauté the vegetables for 6-8 minutes.
  5. Add the marinated ribeye steak and cook for 6-8 minutes until browned.
  6. Add the shrimp and cook for 4-5 minutes until pink and opaque.
  7. Combine the steak, shrimp, and vegetables on the griddle for a couple of minutes to meld the flavors.
  8. Toast a tortilla on the griddle for 1 minute, add cheese and filling, drizzle with Creole sauce, then fold.
  9. Toast each quesadilla for about 2 minutes on each side until golden and melted.
  10. Slice and serve with additional Creole sauce for dipping.

Notes

These quesadillas pair well with a side salad or coleslaw and are great with lime wedges or cucumber salad. Let leftovers cool before storing in the fridge for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/creole-steak-and-shrimp-quesadillas/

Scroll to Top