Creole Steak and Shrimp Quesadillas Recipe

Introduction

Creole Steak and Shrimp Quesadillas combine tender, seasoned ribeye and succulent shrimp with vibrant peppers and melted cheese, all wrapped in a toasted tortilla. This flavorful dish is perfect for a satisfying weeknight dinner or a casual weekend meal.

Ingredients

• 2 ribeye steaks, cubed into ¼-inch pieces
• 1.5 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
• 14-inch tortillas
• Shredded Mexican cheese
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 2 tablespoons Tony’s Creole Seasoning
• 1 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• ½ lemon, juiced
• 2 teaspoons smoked paprika (for sauce)
• 2 teaspoons garlic powder (for sauce)
• 1 tablespoon Tony’s Creole seasoning (for sauce)

Instructions

1. Step 1: In separate bowls, combine the ingredients for the Creole rub (garlic powder, onion powder, smoked paprika, Tony’s Creole Seasoning) and the Creole sauce (mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, Tony’s Creole seasoning). Set them aside.
2. Step 2: Use the rub to season the steak and shrimp. Coat the cubed ribeye with avocado oil and the Creole rub, and do the same with the quartered shrimp. Refrigerate both to marinate.
3. Step 3: Chop the poblano, red bell peppers, and yellow bell pepper. Slice the onion.
4. Step 4: Heat a large griddle or skillet over medium heat with avocado oil. Add the vegetables and season lightly with the Creole rub. Cook for 6-8 minutes until soft and translucent.
5. Step 5: Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly.
6. Step 6: Add the seasoned shrimp to the griddle and cook for 4-5 minutes until pink and opaque. Combine with the cooked steak and vegetables.
7. Step 7: Mix the cooked steak, shrimp, and vegetables together on the griddle for a couple of minutes to meld flavors.
8. Step 8: Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip, sprinkle with shredded Mexican cheese, add the filling, drizzle with Creole sauce, and fold into a half-moon shape.
9. Step 9: Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese melts.
10. Step 10: Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.

Tips & Variations

• Substitute ribeye with sirloin or flank steak for a leaner option without losing flavor.
• Use pepper jack cheese for a spicier kick inside the quesadilla.
• Add chopped fresh cilantro or green onions to the filling for added freshness.
• For a milder version, reduce or omit the Creole seasoning in the rub and sauce.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness, or warm in an oven preheated to 350°F (175°C) for about 10 minutes. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked shrimp for this recipe?

While pre-cooked shrimp can be used, it’s best to add it near the end of cooking to avoid overcooking and toughness. Raw shrimp marinated in the Creole rub will yield better flavor and texture.

What can I substitute if I don’t have Tony’s Creole Seasoning?

If you don’t have Tony’s Creole Seasoning, you can make a simple blend with paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper to mimic the flavor profile.

Creole Steak and Shrimp Quesadillas Recipe

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4.9 from 249 reviews

These Creole Steak and Shrimp Quesadillas combine tender, flavorful ribeye and succulent shrimp with vibrant, sautéed peppers and onions, all seasoned with a smoky, spicy Creole rub. Wrapped in crispy, toasted tortillas with melted Mexican cheese and a zesty Creole mayonnaise sauce, this dish is perfect for a hearty lunch or dinner that bursts with bold Cajun-inspired flavors.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 quesadillas (serves 6) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Creole, Mexican Fusion

Ingredients

Scale 1x2x3x

Protein

• 2 ribeye steaks, cubed into ¼-inch pieces
• 1.5 pounds shrimp, peeled, deveined, and quartered

Vegetables

• 1 poblano pepper, chopped
• 2 red bell peppers, chopped
• 1 yellow bell pepper, chopped
• 1 yellow onion, sliced

Seasonings & Spices

• 1–2 tablespoons avocado oil
• 2 tablespoons garlic powder (for rub)
• 2 tablespoons onion powder (for rub)
• 1 tablespoon smoked paprika (for rub)
• 2 tablespoons Tony’s Creole Seasoning (for rub)
• 2 teaspoons smoked paprika (for sauce)
• 2 teaspoons garlic powder (for sauce)
• 1 tablespoon Tony’s Creole seasoning (for sauce)

Other

• 14-inch tortillas
• Shredded Mexican cheese
• 1 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• ½ lemon, juiced

Instructions

1. Prepare the Creole Rub and Sauce: In separate bowls, combine the garlic powder, onion powder, smoked paprika, and Tony’s Creole seasoning to make the rub. For the sauce, mix mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and Creole seasoning; set both aside.
2. Marinate the Proteins: Coat the cubed ribeye steak with avocado oil and the Creole rub. Similarly, toss the quartered shrimp with the rub. Place both in the refrigerator to marinate and absorb the flavors.
3. Prep Vegetables: Chop the poblano, red bell peppers, and yellow bell pepper into bite-sized pieces. Slice the yellow onion thinly.
4. Sauté Vegetables: Heat avocado oil in a large griddle or skillet over medium heat. Add the prepared vegetables, season lightly with the Creole rub, and cook for 6-8 minutes until they become soft and translucent.
5. Cook Steak: Using the same griddle or skillet, add the marinated ribeye cubes. Cook over medium heat for 6-8 minutes, turning frequently to ensure even browning.
6. Cook Shrimp: Add the seasoned shrimp to the griddle with the steak and cook for 4-5 minutes until the shrimp turn pink and opaque.
7. Combine Filling: Stir together the cooked steak, shrimp, and vegetables on the griddle for a couple of minutes to meld the flavors evenly.
8. Toast Tortillas: Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip the tortilla, then sprinkle shredded Mexican cheese over it.
9. Assemble Quesadilla: Spoon the steak, shrimp, and vegetable filling evenly over the cheese, drizzle with Creole sauce, and fold the tortilla in half to form a half-moon.
10. Finish Cooking Quesadilla: Toast the assembled quesadilla on the griddle for about 2 minutes on each side, until the tortilla is golden brown and the cheese has melted.
11. Serve: Slice quesadillas into wedges and serve hot with extra Creole sauce on the side for dipping.

Notes

• You can substitute ribeye steak with sirloin for a leaner option.
• Adjust the amount of Creole seasoning to control the spice level.
• Use a non-stick griddle or skillet for easier cooking and cleanup.
• For extra creaminess, add a sprinkle of sour cream when serving.
• Leftover quesadillas reheat well in a skillet or air fryer to maintain crispiness.

Keywords: Creole steak quesadillas, shrimp quesadillas, Creole seasoning recipes, Mexican fusion dishes, ribeye quesadillas, spicy seafood quesadillas