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.