Frequently Asked Questions
→ What cut of steak works best?
Ribeye is ideal for its tenderness and rich marbling, ensuring juicy bites in each quesadilla.
→ How spicy is the Creole seasoning?
Creole seasoning offers a medium heat balanced by herbs and smoky paprika. Adjust to your taste as needed.
→ Can I use other cheeses?
Yes, any good melting cheese such as Monterey Jack or cheddar works well in place of Mexican blend.
→ Is it possible to substitute shrimp?
You can replace shrimp with chicken or more steak, or add mushrooms for a seafood-free version.
→ What’s the best way to serve these?
Slice into wedges and serve warm, with extra Creole sauce on the side for dipping.
→ How do I prevent burnt tortillas?
Cook over medium heat, adjusting as needed to ensure even browning without burning.
Creole Steak Shrimp Quesadillas
Sizzling steak and shrimp quesadillas bursting with spicy Creole flair and melty cheese.
Prep Time
20 Minutes
Cook Time
32 Minutes
Total Time
52 Minutes
By: Susan
Category: Main Dishes
Difficulty: Intermediate
Cuisine: Creole Fusion
Yield: 6 Servings (6 large quesadillas)
Dietary: ~
Ingredients
→ Quesadilla Base
2 ribeye steaks, cut into 0.6 cm cubes
680 grams shrimp, peeled, deveined, quartered
1 poblano pepper, chopped
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 yellow onion, sliced
15–30 ml avocado oil
14-inch wheat flour tortillas
Shredded Mexican cheese blend
→ Creole Rub
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon smoked paprika
2 tablespoons Creole seasoning (such as Tony’s)
→ Creole Sauce
240 ml mayonnaise
2 tablespoons Worcestershire sauce
Juice of ½ lemon
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 tablespoon Creole seasoning (such as Tony’s)
Instructions
Combine ingredients for Creole rub and Creole sauce in separate bowls. Set both aside. Use the rub to season steak and shrimp. Reserve sauce for filling and dipping.
Toss cubed ribeye and quartered shrimp each with avocado oil and Creole rub. Refrigerate for 20 minutes to marinate.
Chop the poblano, red bell peppers, and yellow bell pepper. Slice the yellow onion. Reserve until cooking.
Heat a griddle or large skillet over medium heat. Add avocado oil, then cook prepared vegetables with a light sprinkle of Creole rub. Sauté for 6–8 minutes until tender and translucent. Remove and keep warm.
In the same griddle or skillet, cook marinated steak over medium heat, turning frequently for 6–8 minutes until evenly browned. Set aside.
Add shrimp to the griddle and cook for 4–5 minutes, tossing every minute until pink and opaque. Combine with steak and vegetables.
Mix cooked steak, shrimp, and vegetables on the griddle for 2 minutes to blend flavours.
Place a 14-inch tortilla on the griddle. Toast for 1 minute, flip, sprinkle with cheese, layer with filling, drizzle with Creole sauce, and fold into a half-moon shape.
Toast the folded quesadilla for about 2 minutes per side until golden and cheese is melted. Repeat with remaining tortillas and filling.
Slice quesadillas into wedges. Serve hot with extra Creole sauce for dipping.
Notes
For optimal flavor, marinate steak and shrimp for at least 20 minutes. Adjust heat to avoid burning tortillas and ensure even melting of cheese.
Tools You’ll Need
Large griddle or non-stick skillet
Chef’s knife
Mixing bowls
Spatula
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
