Creole Steak Shrimp Quesadillas

Creole steak and shrimp quesadillas are a celebration of bold flavors and satisfying textures, perfect for those evenings when comfort meets a little excitement. Imagine the aroma of caramelized peppers and onions mingling with juicy steak and shrimp—these quesadillas are a fusion you will crave again and again.

When I first tried these, the combination of smoky Creole seasoning and melty cheese had my family reaching for seconds before I even sat down

Ingredients

• Ribeye steak: cubed for tenderness and rich beefy taste select well-marbled steak for best results
• Raw shrimp: peeled and quartered for juicy seafood flavor opt for firm and fresh shrimp
• Poblano pepper: chopped for gentle heat look for glossy deep green peppers
• Red and yellow bell peppers: chopped for sweetness and crunch pick firm heavy bell peppers
• Yellow onion: sliced for depth and natural savor
• Avocado oil: for high-heat cooking and a neutral flavor choose a fresh bottle for best outcome
• Large flour tortillas: sturdy enough to hold plenty of filling
• Shredded Mexican cheese: brings gooey melt and creaminess use a blend with Monterey Jack and cheddar
• Garlic powder and onion powder: for earthy savory notes choose aromatic and fresh spices
• Smoked paprika: for smokiness opt for authentic smoked Spanish paprika
• Tony's Creole seasoning: for an unmistakable Southern kick make sure it is fresh and not clumpy
• Mayonnaise: creamy base for the Creole sauce use real mayonnaise for better flavor
• Worcestershire sauce: complex umami lift look for a good brand for depth
• Lemon juice: brightness and freshness always use freshly squeezed if you can

Step-by-Step Instructions

Make the Seasonings:

Combine all garlic powder onion powder smoked paprika and Tony’s Creole seasoning for your homemade rub Separate and mix the mayonnaise Worcestershire sauce lemon juice smoked paprika garlic powder and more Tony’s for the zesty Creole sauce

Season Steak and Shrimp:

Cut ribeye into small cubes Toss steak and shrimp separately with avocado oil and a generous amount of Creole rub Allow to marinate in the fridge This intensifies flavor

Prep the Vegetables:

Chop poblano red bell and yellow bell peppers into strips Slice onion thinly These create sweetness and color when cooked

Cook the Vegetables:

Add avocado oil to a hot griddle or skillet Toss in all peppers and onion Sprinkle lightly with Creole rub Sauté for about six minutes until soft and glossy but not browned

Cook the Steak:

Spread steak in a single layer on the now-empty griddle Cook over medium heat flipping pieces to brown each side This step should take about six minutes Keep steak juicy by not overcooking

Cook the Shrimp:

Add shrimp to the griddle Cook for about four minutes tossing so each piece turns pink and firms up Avoid overcooking to keep shrimp tender

Combine the Filling:

Mix cooked steak shrimp and vegetables on the griddle Stir for two minutes letting flavors meld Turn off heat

Assemble the Quesadillas:

Lay a large flour tortilla on the hot surface Toast briefly then flip Add a handful of cheese a generous scoop of filling and a spoonful of Creole sauce Fold in half

Cook the Quesadillas:

Press down and toast on each side for about two minutes until golden brown and cheese oozes Repeat with all tortillas

Slice and Serve:

Let each quesadilla rest for one minute Slice into wedges Serve hot with extra Creole sauce for dipping

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What I love most is the smoky paprika in the rub It reminds me of summer cookouts with my uncle shaving wood chips for the grill There is nothing like that aroma mixed with grilled steak and sweet peppers

Storage Tips

Store cooled quesadilla slices in an airtight container in the fridge They will keep for up to three days Reheat in a dry skillet for best texture Freezing is possible but cheese may become a little grainy

Ingredient Substitutions

Use chicken for the steak if desired Or try portobello mushrooms for a meatless option Pepper Jack works nicely in place of Mexican cheese For a milder dish go easy on the Creole seasoning though I love the kick

Serving Suggestions

Serve with a side of citrusy coleslaw or black beans These quesadillas also make a festive appetizer just cut into smaller triangles A squeeze of lime right before serving adds brightness that wakes up all the flavors

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Cultural and Historical Context

Quesadillas find their roots in Mexican cuisine but the Creole seasoning and sauce here are a nod to Louisiana’s rich culinary heritage The combination of land and sea proteins is classic in Southern coastal cooking This recipe brings together the best of both traditions for a fresh American fusion

Frequently Asked Questions

→ What cut of steak works best?

Ribeye steak is ideal due to its tenderness and rich marbling, ensuring juicy bites in every quesadilla slice.

→ Is there a substitute for the Creole seasoning?

You can blend your own with paprika, garlic powder, onion powder, and cayenne pepper, or use another Cajun-style mix.

→ Can I use different vegetables?

Yes, add mushrooms, zucchini, or swap peppers for your favorites to personalize the filling.

→ What’s the secret to crispy tortillas?

Heat the tortillas on a hot griddle with a little oil and toast each side until golden and crisp.

→ How do I prevent the cheese from leaking out?

Layer the cheese directly on the tortilla, then add filling before folding. Press lightly as it cooks to seal.