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
Scale
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.
