Imagine wrapping your hands around a warm, toasty quesadilla that’s bursting with the bold flavors of Creole seasoning, perfectly seared steak, and succulent shrimp. The first bite reveals a delightful crunch, followed by oozy melted cheese and vibrant peppers that dance on your taste buds. This Creole Steak and Shrimp Quesadilla isn’t just a meal; it’s an experience that brings a touch of New Orleans flair right into your kitchen.
I stumbled upon this mouthwatering recipe while searching for something exciting to prepare after a long day. Gone are the nights of dreary fast food; this dish takes barely an hour and is so loaded with flavor and texture that it’ll have your friends and family clamoring for seconds. Whether you’re hosting a lively dinner party or just want to elevate your weeknight routine, these quesadillas showcase the perfect balance of comfort and elegance, making them a surefire hit. Let’s dive into how to recreate this culinary delight at home!
Why You'll Love This Creole Steak and Shrimp Quesadillas
- This recipe is incredibly easy to make, taking just about an hour from start to finish, making it perfect for busy weeknights.
- The bold flavors of the Creole seasoning combined with juicy steak and tender shrimp create a taste sensation that’s sure to impress.
- You’ll love the versatility as you can customize the fillings with whatever veggies or proteins you have on hand.
- Plus, the visual appeal of these golden brown quesadillas filled with vibrant colors will have everyone at your table eager to dig in.
Creole Steak and Shrimp Quesadillas Ingredients
Get ready to create a fiesta on your plate!
For the Filling
- Ribeye steaks – cubed into ¼-inch pieces for that tender, beefy flavor.
- Shrimp – peeled, deveined, and quartered for a delightful seafood twist.
- Poblano pepper – chopped to add a mild, smoky kick to the mix.
- Red bell peppers – chopped for a sweet crunch that brightens every bite.
- Yellow bell pepper – chopped for a pop of vibrant color and sweetness.
- Yellow onion – sliced to infuse the quesadillas with savory depth.
For Grilling and Assembling
- Avocado oil – 1-2 tablespoons for that perfect sauté and a touch of healthy fats.
- 14-inch tortillas – the ideal size for folding and toasting to golden perfection.
- Shredded Mexican cheese – adds that ooey-gooey goodness everyone loves!
For Seasoning
- Garlic powder – 2 tablespoons to kick up the flavor and aroma.
- Onion powder – 2 tablespoons for an added layer of savory delight.
- Smoked paprika – 1 tablespoon for that warm, aromatic touch that is simply irresistible.
- Tony’s Creole Seasoning – 2 tablespoons to bring all the Creole flavors to life.
For the Creamy Dipping Sauce
- Mayonnaise – 1 cup creates a rich base for the sauce.
- Worcestershire sauce – 2 tablespoons, for a little tang and complexity.
- Lemon juice – ½ lemon, juiced to brighten and balance the creaminess.
- Smoked paprika – 2 teaspoons, a repeat for extra flavor.
- Garlic powder – 2 teaspoons, bringing that garlicky goodness again.
- Tony’s Creole seasoning – 1 tablespoon to tie in those Cajun vibes!
Gather these ingredients and let the cooking adventure begin! Your Creole Steak and Shrimp Quesadillas will be the talk of the table!
How to Make Creole Steak and Shrimp Quesadillas
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Prepare the Seasoning: In separate bowls, combine the garlic powder, onion powder, smoked paprika, and Tony’s Creole seasoning for the spicy Creole rub. Mix mayonnaise with Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and additional Creole seasoning for the creamy dipping sauce. Set both aside.
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Marinate: Generously season the cubed ribeye and quartered shrimp with the Creole rub. Coat them with avocado oil for moisture and flavor. Let them refrigerate for about 30 minutes to meld the flavors.
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Chop the Veggies: While the meat marinates, take this time to chop the poblano and bell peppers, and slice the onion. This will ensure they cook quickly and evenly, adding vibrant flavors to your quesadillas.
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Sauté the Vegetables: Heat a large griddle over medium heat and add a drizzle of avocado oil. Toss in the chopped vegetables and cook for 6-8 minutes, or until they are soft and translucent. They should be brightly colored and aromatic!
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Cook the Steak: Add the marinated ribeye to the same griddle. Cook for about 6-8 minutes, turning frequently until browned all over and reaching your desired doneness.
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Shrimp It Up: Next, introduce the seasoned shrimp to the griddle. Cook for 4-5 minutes until they turn pink and opaque, then mix them with the cooked steak and vegetables for a flavor explosion!
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Combine Flavors: On the griddle, mix the cooked steak, shrimp, and sautéed vegetables together for a couple of minutes to help the flavors meld beautifully.
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Assemble Quesadillas: Lay a 14-inch tortilla on the griddle and toast for 1 minute. Flip it, sprinkle generously with cheese, add the steak and shrimp filling, drizzle with Creole sauce, and fold it into a half-moon shape.
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Toast to Perfection: Cook the quesadilla for about 2 minutes on each side until golden brown and the cheese is beautifully melted, making it gooey and irresistible!
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Serve and Enjoy: Slice the quesadillas into wedges and serve hot with extra Creole sauce for dipping. Enjoy those tasty bites with friends and family!
Optional: Garnish with fresh cilantro for an added burst of flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Creole Steak and Shrimp Quesadillas
Room Temperature: Allow quesadillas to cool completely before storing at room temperature for up to 2 hours. Make sure they’re wrapped tightly in foil or parchment paper to keep them fresh.
Fridge: Store leftover Creole Steak and Shrimp Quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave for a quick meal.
Freezer: For longer storage, freeze the quesadillas before cooking. Wrap each one tightly in plastic wrap and foil for up to 2 months. Bake them directly from frozen at 375°F (190°C) for about 20-25 minutes until golden.
Reheating: To reheat, place cooked quesadillas in a skillet over medium heat for a few minutes on each side until warm and crispy or use the microwave for a faster option, just be cautious not to overcook!
Creole Steak and Shrimp Quesadillas Variations
Feel free to unleash your creativity and make this recipe your own with these fun twists!
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Vegetable Medley: Swap in your favorite veggies like zucchini or mushrooms for a different texture and flavor experience.
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Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for a delightful heat that will elevate your taste buds.
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Cheese Lovers: Experiment with different cheeses like pepper jack or gouda for unique flavors that will have everyone asking for seconds.
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Quinoa Boost: For a nutritious twist, mix in some cooked quinoa to your filling for an extra protein punch and chewy texture.
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Gluten-Free: Use gluten-free tortillas to keep this dish accessible to anyone avoiding gluten while still enjoying all the delicious flavors.
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Shrimp-Free: Replace shrimp with grilled chicken or even a plant-based protein for a delightful substitute without missing out on flavor.
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Herb Infusion: Enhance the taste by adding fresh herbs like cilantro or parsley directly to the filling before grilling, providing a burst of freshness.
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Sweet Touch: Incorporate grilled peaches or pineapple for a sweet contrast that complements the savory elements wonderfully.
These variations not only cater to different dietary needs but also allow you to personalize your Creole Steak and Shrimp Quesadillas, making each experience uniquely yours!
What to Serve with Creole Steak and Shrimp Quesadillas?
These bustling, flavor-packed quesadillas deserve some delightful companions to create a memorable meal experience.
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Fresh Avocado Salad: The creamy texture of ripe avocados tossed with tomatoes and a little lime is the perfect refreshing contrast to the crispy quesadillas.
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Cilantro Lime Rice: Fluffy rice with a zesty kick is an ideal base that complements the bold flavors of Creole seasoning while adding a comforting touch.
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Black Bean Soup: Silky and spiced, a warm bowl of black bean soup acts as a rich accompaniment, enhancing the hearty elements of the quesadillas.
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Grilled Corn on the Cob: Sweet, charred corn brushed with butter and a sprinkle of chili powder introduces a delightful crunch and sweetness to balance the meal.
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Pineapple Salsa: Bright and sweet, this salsa brings a tropical twist that cuts through the richness of the quesadillas, refreshing your palate with every bite.
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Margaritas: For a celebratory drink, a classic margarita could pair beautifully—its tangy flavors and ice-cold refreshment perfectly match the warmth of the summer-inspired quesadillas.
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Chocolate Mousse: Finish off your culinary journey with a light and airy chocolate mousse, offering a decadent and dreamy end to a flavorful meal.
Make Ahead Options
These Creole Steak and Shrimp Quesadillas are perfect for busy home cooks looking to simplify their meal prep! You can marinate the cubed ribeye and quartered shrimp in the Creole rub for up to 24 hours in advance, ensuring the flavors become wonderfully infused. Additionally, the chopped vegetables can be prepared 1-2 days ahead and stored in an airtight container in the refrigerator to maintain freshness. When you’re ready to serve, simply sauté the vegetables and cook the marinated steak and shrimp, then assemble and toast the quesadillas. This way, you’ll enjoy delicious, homemade quesadillas with minimal effort, putting restaurant-quality food on your table faster than ordering takeout!
Chef's Helpful Tips
- For the Creole Steak and Shrimp Quesadillas, marinate your steak and shrimp for at least 30 minutes to allow the spices to penetrate deeply for maximum flavor.
- A common mistake is overcrowding the skillet, so cook the steak and shrimp in batches if necessary to achieve that perfect sear.
- When cooking the vegetables, keep the heat at medium to ensure they become tender without burning, enhancing their natural sweetness.
- Lastly, toast your quesadilla until golden brown, which typically takes about 2 minutes on each side, to ensure the cheese melts beautifully for a gooey finish.
Creole Steak and Shrimp Quesadillas Recipe FAQs
How do I select ripe ingredients for my quesadillas?
Absolutely! When picking your bell peppers, choose ones that are firm and shiny, with no dark spots. Poblano peppers should feel smooth and firm to the touch. For shrimp, ensure it has a fresh, ocean-like smell, and no signs of dryness or frost on the surface, indicating it may be freezer-burnt.
What is the best way to store leftovers?
Leftover Creole Steak and Shrimp Quesadillas should be stored in an airtight container in the refrigerator. This keeps them fresh for up to 3 days. If you’re looking to reheat, simply place them in a skillet over medium heat or pop them in the microwave until warmed through. It’s easy, and you won’t lose any of that flavor!
Can I freeze my cooked quesadillas?
Definitely! To freeze your quesadillas, allow them to cool completely. Then, wrap each one tightly in plastic wrap and then in foil to prevent freezer burn. You can store them for up to 2 months. When you’re ready to enjoy, bake them directly from frozen at 375°F (190°C) for about 20-25 minutes until they’re warmed through and golden.
What if my quesadillas are soggy after cooking?
Very! If your quesadillas end up soggy, it could be due to too much moisture from the filling. Always make sure to drain excess liquid from cooked veggies and shrimp before assembling. Also, be cautious not to overload your tortilla with filling to keep them crispy!
Are there any dietary considerations I should keep in mind?
Absolutely! If you’re preparing these quesadillas for someone with shellfish allergies, you can easily omit the shrimp and double the amount of steak instead. For those watching their calorie intake, using a low-fat cheese alternative or even omitting the cheese can still give you that satisfying quesadilla experience without sacrificing too much flavor!
Creole Steak and Shrimp Quesadillas
Ingredients
Equipment
Method
- In separate bowls, combine the garlic powder, onion powder, smoked paprika, and Tony’s Creole seasoning for the spicy Creole rub.
- Mix mayonnaise with Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and additional Creole seasoning for the creamy dipping sauce. Set both aside.
- Generously season the cubed ribeye and quartered shrimp with the Creole rub. Coat them with avocado oil and let them refrigerate for about 30 minutes.
- Chop the poblano and bell peppers, and slice the onion.
- Heat a large griddle over medium heat and add a drizzle of avocado oil. Toss in the chopped vegetables and cook for 6-8 minutes until soft and translucent.
- Add the marinated ribeye to the same griddle and cook for about 6-8 minutes, turning frequently until browned.
- Introduce the seasoned shrimp to the griddle and cook for 4-5 minutes until they turn pink and opaque.
- Mix the cooked steak, shrimp, and sautéed vegetables together for a couple of minutes to meld the flavors.
- Lay a tortilla on the griddle and toast for 1 minute. Flip it, sprinkle cheese, add the filling and fold it into a half-moon shape.
- Cook the quesadilla for about 2 minutes on each side until golden brown and the cheese is melted.
- Slice the quesadillas into wedges and serve hot with extra Creole sauce for dipping.
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