Flavorful Creole Steak and Shrimp Quesadillas with Spicy Sauce (Print version)

Crisp flour tortillas packed with Creole-seasoned steak, shrimp, peppers, onions, melted cheese, and spicy sauce for dipping.

# Ingredients:

For the Creole seasoning

01 - 2 tablespoons Creole seasoning
02 - 1 tablespoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon black pepper
06 - 1/4 teaspoon cayenne pepper, optional

For the spicy sauce

07 - 3/4 cup (180 g) mayonnaise
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon hot sauce
10 - 2 teaspoons Worcestershire sauce
11 - 1 teaspoon Creole seasoning blend from above
12 - 1/2 teaspoon smoked paprika

For the quesadillas

13 - 1 lb (450 g) ribeye or sirloin steak, cut into 1/4-inch cubes
14 - 1 lb (450 g) large shrimp, peeled, deveined, and chopped into bite-size pieces
15 - 2 tablespoons avocado oil, divided
16 - 1 poblano pepper, diced
17 - 1 red bell pepper, diced
18 - 1 yellow bell pepper, diced
19 - 1 medium yellow onion, thinly sliced
20 - 6 large flour tortillas, 10-12 inches wide
21 - 3 cups (340 g) shredded Mexican cheese blend
22 - Lemon wedges, for serving

# Instructions:

01 - Stir the Creole seasoning, smoked paprika, garlic powder, onion powder, black pepper, and cayenne in a small bowl. Set aside 1 teaspoon of the blend for the sauce.
02 - Whisk the mayonnaise, lemon juice, hot sauce, Worcestershire sauce, reserved seasoning blend, and smoked paprika until smooth. Refrigerate until ready to serve.
03 - Pat the steak and shrimp dry. Toss each with a little avocado oil and enough seasoning blend to coat well. Let stand for 15 minutes while you cut the vegetables.
04 - Heat 1 tablespoon avocado oil in a large skillet or griddle over medium heat. Cook the poblano, bell peppers, and onion for 6-8 minutes, stirring often, until softened and lightly browned. Transfer to a plate.
05 - Increase the heat to medium-high. Add the steak in a single layer and cook for 4-6 minutes, turning once or twice, until browned and cooked to your liking. Move it to the plate with the vegetables.
06 - Add the shrimp to the skillet and cook for 2-3 minutes, tossing often, until pink and opaque. Return the steak and vegetables to the skillet and stir for 1 minute to combine.
07 - Place a tortilla on a clean skillet over medium heat. Sprinkle cheese over one half, add filling, drizzle with a small spoonful of sauce, then add more cheese. Fold the tortilla over the filling.
08 - Cook each quesadilla for 2-3 minutes per side, pressing lightly, until golden and melted. Rest for 1 minute, slice into wedges, and serve with extra spicy sauce and lemon wedges.

# Good to know:

01 - Cook the steak in batches if your skillet is small.
02 - Use most of the sauce for dipping to keep the tortillas crisp.
03 - Best served hot from the skillet.

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