Name: Creole Steak Shrimp Quesadillas
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Cuisine: Southern
Ingredients: – 2 tablespoons garlic powder for the Creole Rub; – 2 tablespoons onion powder for the Creole Rub; – 1 tablespoon smoked paprika for the Creole Rub; – 2 tablespoons Creole seasoning for the Creole Rub; – 1 cup mayo for the Creole Sauce; – 2 tablespoons Worcestershire sauce for the Creole Sauce; – ½ lemon, juiced for the Creole Sauce; – 2 teaspoons smoked paprika for the Creole Sauce; – 2 teaspoons garlic powder for the Creole Sauce; – 1 tablespoon Creole seasoning for the Creole Sauce; – 2 ribeye steaks, cubed into ¼-inch pieces for the Quesadillas; – 1½ pounds shrimp, peeled, deveined, and quartered for the Quesadillas; – 1 poblano pepper, chopped for the Quesadillas; – 2 red bell peppers, chopped for the Quesadillas; – 1 yellow bell pepper, chopped for the Quesadillas; – 1 yellow onion, sliced for the Quesadillas; – 1-2 tablespoons avocado oil for cooking for the Quesadillas; – 14-inch tortillas for the Quesadillas; – Shredded cheese as needed, such as Mexican-style, Monterey Jack, cheddar, pepper jack, or a mozzarella-provolone blend for the Quesadillas

Ingredients

– 2 tablespoons garlic powder for the Creole Rub

– 2 tablespoons onion powder for the Creole Rub

– 1 tablespoon smoked paprika for the Creole Rub

– 2 tablespoons Creole seasoning for the Creole Rub

– 1 cup mayo for the Creole Sauce

– 2 tablespoons Worcestershire sauce for the Creole Sauce

– ½ lemon, juiced for the Creole Sauce

– 2 teaspoons smoked paprika for the Creole Sauce

– 2 teaspoons garlic powder for the Creole Sauce

– 1 tablespoon Creole seasoning for the Creole Sauce

– 2 ribeye steaks, cubed into ¼-inch pieces for the Quesadillas

– 1½ pounds shrimp, peeled, deveined, and quartered for the Quesadillas

– 1 poblano pepper, chopped for the Quesadillas

– 2 red bell peppers, chopped for the Quesadillas

– 1 yellow bell pepper, chopped for the Quesadillas

– 1 yellow onion, sliced for the Quesadillas

– 1-2 tablespoons avocado oil for cooking for the Quesadillas

– 14-inch tortillas for the Quesadillas

– Shredded cheese as needed, such as Mexican-style, Monterey Jack, cheddar, pepper jack, or a mozzarella-provolone blend for the Quesadillas

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Instructions

1-First, mix the Creole Rub and Sauce as outlined. Season and marinate the steak and shrimp for at least 30 minutes to build flavor. This step is key for that bold Southern vibe.

2-Next, chop the vegetables and cook them until soft. Then, cook the steak and shrimp separately for the best results. Combine everything before assembling the quesadillas on the griddle.

3-Finally, toast the tortillas, add fillings, and cook until golden. Serve with dessert ideas like banana bundt cake for a full meal. This approach makes the process enjoyable and yields tasty results.

Last Step:

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Notes

🥩 Substitute ribeye with sirloin, flank steak, or chicken; adjust cooking times accordingly.
🧀 Use cheeses that melt well like Monterey Jack, cheddar, or mozzarella-provolone blend.
🔥 Maintain medium heat while cooking to prevent burning the tortillas.

Author: Brandi Oshea
Prep Time: 30 minutes
Marinate time: 30 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Sautéing and Griddling
Cuisine: Southern

Nutrition

Serving Size: 1 quesadilla