If you crave a dish bursting with bold flavors and a delightful Tex-Mex twist, this Creole Steak and Shrimp Quesadillas Recipe is an absolute game-changer. Imagine tender, juicy ribeye pieces and succulent shrimp perfectly seasoned with a vibrant Creole rub, combined with sweet bell peppers and onions, all melted into gooey Mexican cheese within a crisp, toasted tortilla. Every bite is a fiesta of textures and tastes that will have you reaching for seconds and maybe even thirds. Whether you’re cooking for a casual weeknight dinner or impressing friends at your next gathering, these quesadillas are sure to steal the show.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredient list, each element playing a crucial role in crafting the dish’s signature flavors and textures. From the rich ribeye steak to the colorful peppers and smoky spices, every component is essential to bring your Creole Steak and Shrimp Quesadillas Recipe to life.
- Ribeye steaks, cubed into ¼-inch pieces: Offers a juicy, tender base with great texture for the filling.
- Shrimp, peeled and deveined: Adds a sweet, slightly briny contrast that pairs perfectly with the steak.
- Poblano pepper, chopped: Brings a mild smoky flavor and adds a touch of heat.
- Red and yellow bell peppers, chopped: Provide natural sweetness and vibrant color to brighten the quesadilla.
- Yellow onion, sliced: Adds a lovely caramelized depth when cooked.
- Avocado oil: Ideal for high-heat cooking and gives a subtle, buttery flavor.
- 14-inch tortillas: The perfect size to hold all the delicious fillings without falling apart.
- Shredded Mexican cheese: Melts beautifully and ties all the ingredients together.
- Garlic powder, onion powder, smoked paprika: The aromatic backbone of the Creole rub and sauce.
- Tony’s Creole Seasoning: Infuses authentic Creole spice for that irresistible kick.
- Mayonnaise and Worcestershire sauce: Combine to make a creamy, tangy Creole sauce that elevates the quesadillas.
- Lemon juice: Adds brightness and balances the richness.
How to Make Creole Steak and Shrimp Quesadillas Recipe
Step 1: Prepare Your Creole Rub and Sauce
Start by mixing the spices for both the Creole rub and the creamy sauce. This is where layers of flavor begin, setting the stage for everything else. Having the rub and sauce ready upfront keeps your cooking smooth and lets you focus on perfecting each component.
Step 2: Season Your Steak and Shrimp
Generously coat your ribeye cubes and shrimp with the Creole rub. This seasoning is packed with vibrant, smoky spices that will soak into the proteins, creating that signature Creole taste that you want to shine through in every bite.
Step 3: Marinate the Steak and Shrimp
Coating your ingredients with avocado oil before seasoning helps the rub stick and enhances the cooking process. Refrigerate them briefly to allow the flavors to deepen and mingle, making the meat and seafood even more delicious.
Step 4: Chop Your Peppers and Onions
While the proteins marinate, prepare the veggies. The mix of poblano, red and yellow bell peppers, along with sweet yellow onions, adds a beautiful pop of color and sweetness that perfectly complements the spicy Creole seasoning.
Step 5: Sauté the Vegetables
Heat a griddle or large skillet with avocado oil and cook your chopped veggies until they’re soft and just translucent. This gentle cooking releases their natural sweetness and melts away the raw edges, making them the perfect bed for your steak and shrimp.
Step 6: Cook the Steak to Juicy Perfection
Using the same pan, cook your marinated steak cubes over medium heat. Keep turning them to get a nice even sear, locking in the juices while deepening the flavor with that beautiful char from the rub.
Step 7: Add the Shrimp
After the steak has settled, toss in the shrimp. Cook until they turn pink and opaque, which happens fairly quickly. The shrimp add a wonderfully fresh and tender bite that balances the hearty steak.
Step 8: Combine Everything on the Griddle
Mix the steak, shrimp, and sautéed vegetables together directly on the griddle. Let them cozy up for a couple of minutes to blend flavors before filling your tortillas. This step is key—it ensures every mouthful bursts with harmony.
Step 9: Assemble Your Quesadillas
Toast your tortilla lightly on one side, then flip it over. Sprinkle the cheese, add the steak and shrimp mixture, and drizzle with the creamy Creole sauce. Folding it carefully forms the classic half-moon shape, holding all that goodness inside.
Step 10: Toast the Quesadillas
Cook each side for about two minutes or until golden brown and the cheese is beautifully melted. The crispy outside creates the perfect contrast to the melty, flavorful filling inside.
Step 11: Serve Hot and Enjoy
Slice your quesadillas into wedges while still piping hot and serve them with extra Creole sauce on the side. This makes dipping mandatory and enhances every bite with that zesty, creamy finish. You’re now ready to indulge in a truly memorable meal!
How to Serve Creole Steak and Shrimp Quesadillas Recipe
Garnishes
Fresh garnishes like chopped cilantro, sliced green onions, or a dollop of sour cream add bright contrasts and fresh flavors that awaken your palate. A wedge of lime nearby invites a spritz of citrus that lifts every bite, making your Creole Steak and Shrimp Quesadillas Recipe even more irresistible.
Side Dishes
Pair these quesadillas with simple sides like a crisp green salad, tangy coleslaw, or classic Mexican rice. Each option complements the richness of the quesadilla filling and provides balance, making the entire meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, turn these quesadillas into bite-sized appetizers by cutting them into smaller wedges—perfect for parties. Or, for a colorful plate, serve them on a bed of sautéed greens or with a scoop of guacamole on the side. Presentation matters, and it’s a joy to bring these flavors to life in various styles.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover quesadillas in an airtight container for up to three days. They remain delicious and maintain their texture, making them a great option for quick lunches or dinners later in the week.
Freezing
This Creole Steak and Shrimp Quesadillas Recipe also freezes well. Wrap each quesadilla tightly in plastic wrap and then foil, storing them in a freezer-safe bag for up to two months. When you want a tasty meal fast, pull them out and thaw before reheating.
Reheating
To keep the quesadillas crispy when reheating, use a skillet or griddle on medium heat instead of a microwave. Heat each side for a few minutes until warmed through and the tortilla is crisp again. This method preserves the texture and flavor beautifully.
FAQs
Can I substitute the ribeye with another cut of steak?
Absolutely! While ribeye is wonderfully tender and flavorful, sirloin or flank steak are great alternatives. Just be mindful of cooking times as leaner cuts may cook faster and become tougher if overdone.
Is it necessary to use Tony’s Creole Seasoning?
Tony’s seasoning is iconic for authentic Creole flavor, but if it’s unavailable, you can use a blend of smoked paprika, cayenne, garlic powder, and herbs to mimic the taste. The key is balancing smoky, spicy, and savory notes.
Can I make this recipe dairy-free?
Yes, you can. Simply swap the Mexican cheese for a dairy-free cheese alternative, and consider using a dairy-free mayo for the Creole sauce. The flavors and textures will still shine through beautifully.
What type of shrimp works best?
Medium to large peeled and deveined shrimp work best since they hold their shape when cooked and offer a juicy bite. Quartering them ensures even cooking and perfect portions inside the quesadilla.
How spicy is this Creole Steak and Shrimp Quesadillas Recipe?
The recipe carries a mild to moderate heat level due to the Creole seasoning and poblano peppers, making it approachable for most palates. You can always adjust the spice up or down by tweaking the seasoning amounts.
Final Thoughts
I couldn’t be more excited for you to try this Creole Steak and Shrimp Quesadillas Recipe. It’s a flavor-packed celebration on a plate, effortlessly bringing together the best of Creole spices and Tex-Mex comfort. Whether you’re looking to impress or just craving something delicious at home, this recipe promises a winner every time. Grab your skillet, gather your ingredients, and get ready to create some magic!
Print
Creole Steak and Shrimp Quesadillas Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Creole
Description
Dive into the rich and bold flavors of Creole Steak and Shrimp Quesadillas, featuring tender ribeye cubes and succulent shrimp seasoned with a zesty Creole rub, combined with sautéed bell peppers and onions, all melted together with shredded Mexican cheese in a warm, toasted tortilla. Perfectly accompanied by a creamy Creole sauce, this dish offers a delightful blend of spices and textures for a satisfying meal.
Ingredients
Steak and Shrimp
- 2 ribeye steaks, cubed into ¼-inch pieces
- 1.5 pounds shrimp, peeled, deveined, and quartered
- 1–2 tablespoons avocado oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Tony’s Creole Seasoning
Vegetables
- 1 poblano pepper, chopped
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, sliced
Quesadillas
- 14-inch tortillas
- Shredded Mexican cheese (about 2 cups)
Creole Sauce
- 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
- Prepare Creole Rub and Sauce: In separate bowls, mix garlic powder, onion powder, smoked paprika, and Tony’s Creole seasoning for the rub. In another bowl, combine mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and Creole seasoning to create the sauce. Set both aside.
- Season Steak and Shrimp: Use the prepared rub to season the cubed ribeye steak and quartered shrimp evenly. Reserve the Creole sauce for filling and dipping.
- Marinate Protein: Coat the ribeye and shrimp with avocado oil and the Creole rub, then refrigerate both to marinate, allowing flavors to meld for up to 30 minutes.
- Prepare Vegetables: Chop poblano, red, and yellow bell peppers, and slice the yellow onion to prepare for sautéing.
- Sauté Vegetables: Heat avocado oil in a large griddle or skillet over medium heat. Add the chopped peppers and onion, season lightly with the Creole rub, and cook for 6-8 minutes until they become soft and translucent.
- Cook Steak: In the same pan, cook the marinated steak over medium heat for 6-8 minutes, stirring frequently to achieve even browning and a tender texture.
- Cook Shrimp: Add seasoned shrimp to the skillet and cook for 4-5 minutes until shrimp turn pink and opaque. Combine the shrimp with the cooked steak and vegetables on the griddle.
- Meld Flavors: Mix the steak, shrimp, and vegetables together on the griddle for a couple of minutes to ensure the flavors are well blended.
- Toast Tortilla: Place one 14-inch tortilla on the griddle and toast for 1 minute on one side until slightly crispy. Flip it over.
- Assemble Quesadilla: On the toasted side, sprinkle a generous amount of shredded Mexican cheese, add the steak and shrimp filling, drizzle with Creole sauce, and fold the tortilla into a half-moon shape.
- Cook Quesadilla: Toast the folded quesadilla on the griddle for about 2 minutes on each side until golden brown and the cheese inside melts thoroughly.
- Serve: Slice the quesadilla into wedges and serve hot with extra Creole sauce on the side for dipping.
Notes
- Marinating the steak and shrimp for at least 30 minutes enhances the creole flavors.
- You can substitute ribeye with sirloin or flank steak for a leaner option.
- Adjust the amount of creole seasoning according to your spice preference.
- Use a non-stick skillet or well-seasoned griddle for easier quesadilla flipping and to prevent sticking.
- The creole sauce doubles as a delicious dipping sauce; consider making extra for serving.
- Leftover filling can be stored in the refrigerator for up to 2 days and reheated as desired.
