Creole Steak and Shrimp Quesadillas

Quesadillas are a classic comfort food, but when you add Creole-seasoned steak and shrimp, it elevates them to a whole new level. This recipe combines juicy ribeye steak, tender shrimp, and flavorful vegetables all wrapped in a golden, crispy tortilla with melted cheese and a tangy Creole sauce. Whether you’re looking for a hearty weeknight meal or something special to serve guests, these quesadillas deliver bold flavors in every bite.

Can you use other types of meat in this recipe?

Absolutely! While ribeye steak is perfect for this dish due to its rich flavor and tenderness, you can easily substitute it with other cuts of beef like sirloin or flank steak. If you prefer poultry, chicken thighs or chicken breast work just as well. Simply adjust the cooking time to ensure your meat is cooked through but still juicy.

What cheese works best for Creole steak and shrimp quesadillas?

Shredded Mexican cheese is the standard go-to, but you can experiment with different types to customize the flavor. Monterey Jack melts smoothly and adds a creamy texture, while cheddar gives a sharper bite. For a bolder flavor, try pepper jack or even a blend of mozzarella and provolone. The key is to use cheese that melts well and complements the Creole seasoning.

Ingredients:

For the Creole Rub:

•2 tablespoons garlic powder

•2 tablespoons onion powder

•1 tablespoon smoked paprika

•2 tablespoons Tony’s Creole Rub

For the Creole Sauce:

•1 cup mayo

•2 tablespoons Worcestershire sauce

•½ lemon, juiced

•2 teaspoons smoked paprika

•2 teaspoons garlic powder

•1 tablespoon Tony’s Creole seasoning

For the Quesadillas:

•2 ribeye steaks, cubed into ¼” pieces

•1½ pounds shrimp, peeled, deveined, and quartered

•1 poblano pepper, chopped

•2 red bell peppers, chopped

•1 yellow bell pepper, chopped

•1 yellow onion, sliced

•1-2 tablespoons avocado oil (for cooking)

•14-inch tortillas

•Shredded Mexican cheese (as needed)

Instructions:

1. Prepare the Creole Rub and Sauce:

In a small bowl, mix together the garlic powder, onion powder, smoked paprika, and Tony’s Creole Rub to create the Creole seasoning. In another bowl, whisk together the mayo, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and Tony’s Creole seasoning to make the Creole sauce. Set both aside.

2. Season the Steak and Shrimp:

Cut the ribeye steaks into ¼-inch cubes. Place the cubed steak in a bowl, drizzle with 1-2 tablespoons of avocado oil, and generously coat with the prepared Creole rub. Mix well to ensure even seasoning. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marinate.

For the shrimp, peel and devein, then cut them into quarters. Place the shrimp in a separate bowl and coat generously with the Creole rub. Cover and refrigerate alongside the steak.

3. Prepare the Vegetables:

While the steak and shrimp are marinating, chop the poblano, red bell peppers, and yellow bell pepper into small pieces. Slice the yellow onion. These vegetables will add a sweet and smoky flavor to the quesadillas, balancing the heat from the Creole seasoning.

4. Cook the Vegetables:

Heat a large griddle or skillet over medium heat. Drizzle a small amount of avocado oil onto the griddle and add the chopped peppers and onions. Sprinkle with a pinch of Creole rub to enhance the flavor.

Cook the vegetables until they become soft and translucent, about 6-8 minutes. Stir occasionally to prevent them from burning. Once done, move the vegetables to a cooler part of the griddle or a plate to keep warm.

5. Cook the Steak:

Add the marinated steak cubes to the hot griddle. Cook for about 3-4 minutes on one side, then toss the steak to cook the other side evenly. Continue cooking for another 3-4 minutes, or until the steak is browned and cooked to your desired level of doneness (about 6-8 minutes total). Move the cooked steak to the cool zone of the griddle or a plate.

6. Cook the Shrimp:

Add the seasoned shrimp to the griddle and cook for about 4-5 minutes, tossing every minute to ensure they cook evenly. Shrimp cook quickly, so be sure to remove them from the heat as soon as they turn pink and opaque.

7. Combine Steak, Shrimp, and Vegetables:

Once the shrimp are cooked, combine them with the steak and cooked vegetables. Toss everything together on the griddle for a few minutes to let the flavors meld. This step ensures that every bite of your quesadilla will have a balanced mix of steak, shrimp, and veggies.

8. Assemble the Quesadillas:

Place a 14-inch tortilla on the griddle and toast it for about 1 minute until it becomes slightly crispy. Flip the tortilla and sprinkle shredded Mexican cheese on one half. Add a generous portion of the steak, shrimp, and vegetable mixture on top of the cheese. Drizzle some of the Creole sauce over the filling and sprinkle a bit more cheese on top.

9. Cook the Quesadillas:

Fold the tortilla in half to form a half-moon shape, pressing down gently. Toast the quesadilla for 2 minutes on one side, then flip and toast for another 2 minutes until both sides are golden brown and the cheese is fully melted. Be sure to keep the heat on medium to avoid burning the tortilla.

10. Serve and Enjoy:

Once all the quesadillas are cooked, slice them into wedges and serve hot with extra Creole sauce on the side for dipping.