Loaded Steak Shrimp Quesadillas (Printable Version)
Grilled steak and shrimp with bold Creole spices, peppers, and cheese in a crisp golden tortilla.
# Everything You’ll Need:
→ Meat and Seafood
01 -
2 ribeye steaks, cubed into ¼-inch pieces
02 -
1.5 pounds shrimp, peeled, deveined, and quartered
→ Vegetables
03 -
1 poblano pepper, chopped
04 -
2 red bell peppers, chopped
05 -
1 yellow bell pepper, chopped
06 -
1 yellow onion, sliced
→ Oils and Tortillas
07 -
1–2 tablespoons avocado oil
08 -
14-inch tortillas
→ Cheese
09 -
Shredded Mexican cheese
→ 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 -
½ lemon, juiced
17 -
2 teaspoons smoked paprika
18 -
2 teaspoons garlic powder
19 -
1 tablespoon Tony’s Creole seasoning
# Steps to Cook:
01 -
In separate bowls, combine the ingredients for the Creole rub and Creole sauce. Set both mixtures aside.
02 -
Season the cubed ribeye steak and quartered shrimp with avocado oil and the Creole rub. Refrigerate to marinate.
03 -
Chop the poblano, red and yellow bell peppers, and slice the yellow onion.
04 -
Heat a large griddle or skillet over medium heat with avocado oil. Add vegetables, lightly season with Creole rub, and cook for 6-8 minutes stirring until soft and translucent. Set aside.
05 -
Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly. Keep warm.
06 -
Add the seasoned shrimp to the griddle and cook for 4-5 minutes, tossing every minute until pink and opaque. Combine shrimp with the cooked steak and vegetables.
07 -
Mix the cooked steak, shrimp, and vegetables on the griddle for 2 minutes to meld flavors.
08 -
Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip, sprinkle shredded cheese, add the filling, drizzle with Creole sauce, and fold into a half-moon shape.
09 -
Toast each quesadilla for about 2 minutes per side until golden brown and cheese is melted.
10 -
Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
# Extra Suggestions:
01 -
Adjust the Creole rub quantity to personal taste and ensure shrimp is cooked thoroughly until opaque. Serve immediately for optimal texture and flavor.