Description
Delicious Creole Steak and Shrimp Quesadillas packed with flavor and spice, perfect for a savory meal or appetizer.
Ingredients
Scale
- 2 ribeye steaks, cubed into ¼-inch pieces
- 1.5 pounds shrimp, peeled, deveined, and quartered
- 1 poblano pepper, chopped
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, sliced
- 1–2 tablespoons avocado oil
- 14-inch tortillas
- Shredded Mexican cheese
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Tony’s Creole Seasoning
- 1 cup mayonnaise
- 2 tablespoons Worcestershire sauce
- ½ lemon, juiced
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon Tony’s Creole seasoning
Instructions
- In separate bowls, combine the ingredients for the Creole rub and Creole sauce. Set them aside.
- Use the rub to season the steak and shrimp and the sauce for the filling and as a dipping sauce.
- Cut the ribeye steak into ¼-inch cubes and coat with avocado oil and the Creole rub. Quarter the shrimp and coat them with the rub. Refrigerate both to marinate.
- Chop the poblano, red bell peppers, and yellow bell pepper. Slice the onion.
- Heat a large griddle or skillet over medium heat with avocado oil. Add the vegetables and cook for 6-8 minutes until they are soft and translucent. Set aside.
- Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently. Keep warm.
- Add the seasoned shrimp to the griddle and cook for 4-5 minutes until pink and opaque.
- Mix the cooked steak, shrimp, and vegetables together on the griddle for a couple of minutes to meld flavors.
- Place a tortilla on the griddle and toast for 1 minute on one side. Flip, sprinkle with cheese, add filling, drizzle with Creole sauce, and fold into a half-moon shape.
- Toast the quesadilla for about 2 minutes on each side until golden brown and cheese melts. Repeat with remaining tortillas.
- Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
Notes
- Feel free to adjust the amount of Creole seasoning according to your spice preference.
- For a healthier option, you can use whole wheat tortillas.
- Pair with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 quesadilla
- Calories: 600
- Sugar: 2g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg