Prepare the Creole Rub and Sauce: In two separate bowls, mix together the ingredients for the Creole rub and Creole sauce. Set them aside. The rub will be used to season the steak and shrimp, while the sauce will be added to the quesadilla filling and used for dipping.
Season the Steak and Shrimp: Cut the ribeye steak into ¼-inch cubes. Place the steak in a bowl and drizzle with avocado oil, then generously coat it with the Creole rub. Mix thoroughly to ensure even coverage. Place in the refrigerator to marinate. For the shrimp, quarter them and coat generously with the Cajun rub as well. Refrigerate them alongside the steak.
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 onion. These will be cooked with Creole seasoning to add depth of flavor to the quesadillas.
Cook the Vegetables: Heat a large griddle or skillet over medium heat and drizzle with a little avocado oil. Add the chopped vegetables and season with a pinch of Creole rub. Cook for about 6-8 minutes, stirring occasionally, until the vegetables are soft and translucent. Set the cooked vegetables aside.
Cook the Steak: On the same griddle or skillet, add the marinated steak. Cook over medium heat for about 6-8 minutes, turning the pieces after the first 3-4 minutes to brown them evenly. Once the steak is cooked through, move it to the side of the griddle to keep warm.
Cook the Shrimp: Add the seasoned shrimp to the griddle and cook for about 4-5 minutes, tossing them every minute or so. Cook until the shrimp are pink and opaque. Once done, combine the cooked shrimp with the steak and vegetables on the griddle.
Combine Steak, Shrimp, and Vegetables: Toss the cooked steak, shrimp, and vegetables together on the griddle for a couple of minutes to allow the flavors to meld. This will ensure that each bite has a balanced mix of steak, shrimp, and veggies.
Assemble the Quesadillas: Place a 14-inch tortilla on the griddle and toast it for about 1 minute on one side. Flip the tortilla and sprinkle shredded Mexican cheese over half of it. Add a generous portion of the steak, shrimp, and vegetable mixture, then drizzle with Creole sauce. Sprinkle a bit more cheese on top, then fold the tortilla in half to form a half-moon shape.
Cook the Quesadillas: Toast the quesadilla for about 2 minutes on each side, flipping it carefully. Ensure that both sides are golden brown and the cheese is fully melted. Adjust the heat if necessary to avoid burning the tortilla. Repeat with the remaining tortillas.
Serve: Slice the quesadillas into wedges and serve hot. Enjoy with extra Creole sauce for dipping.
