Creole Steak Shrimp Quesadillas (Print Version)
Sizzling steak and shrimp quesadillas bursting with spicy Creole flair and melty cheese.
# Ingredients:
→ Quesadilla Base
01 -
2 ribeye steaks, cut into 0.6 cm cubes
02 -
680 grams shrimp, peeled, deveined, quartered
03 -
1 poblano pepper, chopped
04 -
2 red bell peppers, chopped
05 -
1 yellow bell pepper, chopped
06 -
1 yellow onion, sliced
07 -
15–30 ml avocado oil
08 -
14-inch wheat flour tortillas
09 -
Shredded Mexican cheese blend
→ Creole Rub
10 -
2 tablespoons garlic powder
11 -
2 tablespoons onion powder
12 -
1 tablespoon smoked paprika
13 -
2 tablespoons Creole seasoning (such as Tony's)
→ Creole Sauce
14 -
240 ml mayonnaise
15 -
2 tablespoons Worcestershire sauce
16 -
Juice of ½ lemon
17 -
2 teaspoons smoked paprika
18 -
2 teaspoons garlic powder
19 -
1 tablespoon Creole seasoning (such as Tony's)
# Instructions:
01 -
Combine ingredients for Creole rub and Creole sauce in separate bowls. Set both aside. Use the rub to season steak and shrimp. Reserve sauce for filling and dipping.
02 -
Toss cubed ribeye and quartered shrimp each with avocado oil and Creole rub. Refrigerate for 20 minutes to marinate.
03 -
Chop the poblano, red bell peppers, and yellow bell pepper. Slice the yellow onion. Reserve until cooking.
04 -
Heat a griddle or large skillet over medium heat. Add avocado oil, then cook prepared vegetables with a light sprinkle of Creole rub. Sauté for 6–8 minutes until tender and translucent. Remove and keep warm.
05 -
In the same griddle or skillet, cook marinated steak over medium heat, turning frequently for 6–8 minutes until evenly browned. Set aside.
06 -
Add shrimp to the griddle and cook for 4–5 minutes, tossing every minute until pink and opaque. Combine with steak and vegetables.
07 -
Mix cooked steak, shrimp, and vegetables on the griddle for 2 minutes to blend flavours.
08 -
Place a 14-inch tortilla on the griddle. Toast for 1 minute, flip, sprinkle with cheese, layer with filling, drizzle with Creole sauce, and fold into a half-moon shape.
09 -
Toast the folded quesadilla for about 2 minutes per side until golden and cheese is melted. Repeat with remaining tortillas and filling.
10 -
Slice quesadillas into wedges. Serve hot with extra Creole sauce for dipping.
# Notes:
01 -
For optimal flavor, marinate steak and shrimp for at least 20 minutes. Adjust heat to avoid burning tortillas and ensure even melting of cheese.