Creole Steak & Shrimp Quesadillas 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb ribeye steak, cubed

1 lb shrimp, peeled, deveined, and quartered

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon Creole seasoning (store-bought or homemade)

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cayenne pepper (optional for extra heat)

1 bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

4–6 large flour tortillas

Sour cream, salsa, or avocado (for serving)

 

Instructions:

1. Season the steak & shrimp:
Toss cubed steak and shrimp in Creole seasoning, paprika, garlic powder, onion powder, and cayenne (if using). Set aside for 10–15 minutes.

2. Cook the steak:
Heat olive oil in a skillet over medium-high heat. Sear steak cubes for 3–4 minutes until browned and cooked to your preferred doneness. Remove and set aside.

3. Sauté shrimp:
In the same pan, add a bit of butter. Cook shrimp for 2–3 minutes until pink and opaque. Remove and set aside.

4. Cook vegetables:
In the same pan, add diced bell pepper, red onion, and minced garlic. Sauté until soft and slightly charred (about 3–5 minutes). Remove from heat.

5. Assemble quesadillas:
On half of a tortilla, layer cheese, steak, shrimp, and sautéed vegetables. Top with a bit more cheese, then fold the tortilla over.

6. Cook quesadillas:
Heat a clean skillet over medium heat. Cook each quesadilla for 2–3 minutes per side until golden and crispy, and the cheese is melted.

7. Slice & serve:
Cut into wedges and serve with sour cream, avocado, or salsa.