Creole Steak Shrimp Quesadillas (Print Version)
# Ingredients:
→ Quesadilla Base
01 -
2 ribeye steaks, cut into 1/4-inch cubes
02 -
1.5 pounds shrimp, peeled, deveined, cut into quarters
03 -
1 poblano pepper, chopped
04 -
2 red bell peppers, chopped
05 -
1 yellow bell pepper, chopped
06 -
1 yellow onion, sliced
07 -
1-2 tablespoons avocado oil
08 -
4 large (14-inch) flour tortillas
09 -
2 cups shredded Mexican cheese blend
→ Creole Rub
10 -
2 tablespoons garlic powder
11 -
2 tablespoons onion powder
12 -
1 tablespoon smoked paprika
13 -
2 tablespoons Tony's Creole seasoning
→ Creole Sauce
14 -
1 cup mayonnaise
15 -
2 tablespoons Worcestershire sauce
16 -
1/2 lemon, juiced
17 -
2 teaspoons smoked paprika
18 -
2 teaspoons garlic powder
19 -
1 tablespoon Tony’s Creole seasoning
# Instructions:
01 -
In separate bowls, mix the Creole rub ingredients and the Creole sauce ingredients. Set both aside.
02 -
Toss the steak cubes and shrimp quarters separately with avocado oil and Creole rub. Refrigerate to marinate.
03 -
Chop the poblano, red bell peppers, yellow bell pepper, and slice the yellow onion.
04 -
Heat avocado oil on a large griddle or skillet over medium heat. Add the chopped vegetables and season lightly with the Creole rub. Cook for 6-8 minutes until softened and translucent. Set aside.
05 -
Using the same griddle, cook the marinated steak cubes over medium heat for 6-8 minutes, turning frequently until evenly browned. Keep warm.
06 -
Add the seasoned shrimp to the griddle and cook for 4-5 minutes, tossing every minute, until pink and opaque. Combine with the cooked steak and vegetables.
07 -
Mix the cooked steak, shrimp, and sautéed vegetables together on the griddle for 2 minutes to blend flavors.
08 -
Place a tortilla on the griddle and toast one side for 1 minute. Flip, sprinkle generously with shredded cheese, spoon the steak, shrimp, and vegetable mixture over half the tortilla, drizzle with Creole sauce, and fold into a half-moon.
09 -
Toast each side of the quesadilla for about 2 minutes, until golden brown and the cheese is melted. Adjust heat as necessary to avoid burning. Repeat with the remaining tortillas.
10 -
Cut the quesadillas into wedges and serve hot with extra Creole sauce on the side.
# Notes:
01 -
For optimal flavor and texture, use fresh flour tortillas and high-quality shrimp and steak.