Creole Steak Shrimp Quesadillas

These Creole steak and shrimp quesadillas bring bold flavor to the table with a robust blend of seasoned meats colorful peppers and a creamy signature sauce. Perfect for a weekend treat or a weeknight dinner that feels like a special occasion this recipe turns ordinary quesadillas into a celebration. My family devours these every time and the combination of smoky spicy and creamy elements always makes them the star at gatherings.

The first time I made these quesadillas everyone was hooked from the first bite and now it is one of my most requested dishes for family game nights.

Ingredients

• Ribeye steak: cubed for tenderness look for cuts with good marbling for rich flavor
• Shrimp: peeled and deveined for easy prep always get fresh or frozen with no added preservatives
• Poblano pepper: for mild heat and earthiness choose firm and glossy peppers
• Red bell and yellow bell peppers: for sweetness and color vibrant and heavy peppers are best
• Yellow onion: sliced for sweetness that deepens as it cooks
• Avocado oil: for high heat cooking ensures even browning with a neutral flavor
• Large tortillas: sturdy enough to hold hearty fillings flour tortillas work best
• Shredded Mexican cheese: gives meltiness a blend of cheddar and Monterey Jack melts beautifully
• Garlic powder: brings depth and boost of flavor
• Onion powder: for savory backbone
• Smoked paprika: delivers smokiness use Spanish sweet smoked paprika if possible
• Tony's Creole seasoning: for classic Creole spice buy the signature seasoning for authentic taste
• Mayonnaise: forms the creamy base for the sauce use whole-egg mayo for richness
• Worcestershire sauce: adds umami
• Fresh lemon juice: for tang and balance pick a juicy heavy lemon for best results

Instructions

Make the Rub and Sauce:

Mix garlic powder onion powder smoked paprika and Tony's Creole seasoning in a small bowl for the rub. In another bowl whisk together mayonnaise Worcestershire sauce lemon juice smoked paprika garlic powder and Tony's Creole seasoning for the sauce. Set both aside.

Prepare Steak and Shrimp:

Cut the ribeye steak into small cubes about one quarter inch. Pat dry and toss with a bit of avocado oil and enough Creole rub to coat each piece generously. Quarter your shrimp then toss with more rub. Marinate both in the fridge for at least fifteen minutes to lock in the flavor.

Prep Vegetables:

Chop up poblano and bell peppers into even pieces so they cook uniformly. Slice the onion into thin half moons. This combo will add color brightness and a touch of sweetness to your quesadillas.

Cook the Vegetables:

Heat a large griddle or nonstick skillet over medium heat. Brush with a little avocado oil. Add the vegetables and sprinkle lightly with Creole rub. Sauté for about six to eight minutes stirring often until softened and slightly caramelized. Remove from pan and set aside.

Sear the Steak:

Add marinated steak to the same hot skillet. Cook over medium heat for six to eight minutes stirring occasionally until nicely browned but still juicy. Transfer to a plate and keep warm.

Cook the Shrimp:

On the same pan add the shrimp. Cook for about four to five minutes tossing every minute until pink and cooked through. Avoid overcooking to keep them tender.

Combine Filling:

Return vegetables and steak to the skillet with shrimp. Cook together for a couple of minutes gently tossing so flavors meld evenly. This step is key for getting every bite packed with flavor.

Assemble Quesadillas:

Lay a tortilla flat on the hot skillet. Toast one side for about a minute. Flip then sprinkle with shredded Mexican cheese. Spoon a hefty layer of steak shrimp and vegetables on top. Drizzle with Creole sauce then fold the tortilla over to form a half moon.

Toast and Melt:

Cook the filled quesadilla for two minutes per side or until golden and cheese is thoroughly melted. Press gently with a spatula for crispier edges. Keep an eye on the heat so nothing burns.

Serve:

Use a sharp knife to cut the quesadilla into wedges. Serve immediately with extra Creole sauce on the side for dipping. Enjoy how the flavors and textures come together in every bite.

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This dish always reminds me of my uncle's summer backyard cookouts when sizzling steak and fresh shrimp were highlights on the grill. My favorite ingredient has to be the smoked paprika—it brings a subtle smoky note that pulls everything together and even smells like a celebration in the kitchen.

Storage Tips

Leftover quesadillas keep well in an airtight container in the fridge for up to three days. To reheat simply toast them on a dry skillet until warmed through and crisp again. The Creole sauce can be stored separately for dipping any time you get the craving.

Ingredient Substitutions

You can swap ribeye for sirloin or skirt steak if you prefer a leaner cut. For seafood lovers try using all shrimp or toss in some crawfish for a true Creole spin. If you need a dairy free dish look for plant based cheese blends that melt nicely.

Serving Suggestions

Pair these quesadillas with a fresh green salad to balance the richness or try kettle chips for crunch. They also make a great main dish for game day spreads or festive weeknight dinners with a squeeze of extra lemon on top.

Creole Roots of this Dish

Creole cuisine draws from French Spanish and African influences blending bold seasoning with local ingredients. The use of Tony's Creole seasoning and the combination of steak and seafood is a signature tribute to the Louisiana Gulf Coast. Every bite of these quesadillas carries a little taste of the food culture that inspired them.

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Creole steak and shrimp quesadillas combine the boldest flavors with the easiest technique. Serve them hot and savor every bite with extra sauce on the side.

Frequently Asked Questions

→ What cut of steak works best?

Ribeye is ideal for its tenderness and rich marbling, ensuring juicy bites in each quesadilla.

→ How spicy is the Creole seasoning?

Creole seasoning offers a medium heat balanced by herbs and smoky paprika. Adjust to your taste as needed.

→ Can I use other cheeses?

Yes, any good melting cheese such as Monterey Jack or cheddar works well in place of Mexican blend.

→ Is it possible to substitute shrimp?

You can replace shrimp with chicken or more steak, or add mushrooms for a seafood-free version.

→ What's the best way to serve these?

Slice into wedges and serve warm, with extra Creole sauce on the side for dipping.

→ How do I prevent burnt tortillas?

Cook over medium heat, adjusting as needed to ensure even browning without burning.