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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/creole-steak-and-shrimp-quesadillas-recipe/