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Steak and shrimp quesadillas with Creole vibes pack bold layers you’ll crave. Soft cheese and caramelized veggies blend with juicy steak and shrimp for a snack or dinner that smells amazing while it cooks and always disappears fast.
The first time I put these together, the cheesy Creole hit had my family grabbing seconds before I found a seat
Irresistible Ingredients
- Mayonnaise: use it for a creamy swirl when mixing up the Creole sauce pick real mayo for best taste
- Worcestershire sauce: gives you a rich savory zing use a solid brand for extra depth
- Lemon juice: fresh drops lighten it up always squeeze your own if you can
- Red and yellow bell peppers: crunch and sweet in every bite look for heavy ones with shiny skin
- Poblano pepper: mild toasty heat from these keep them firm and glossy
- Raw shrimp: bite-sized for juicy texture always pick firm shrimp that’s fresh
- Shredded Mexican cheese: makes it melt just right go for a mix with cheddar and Monterey Jack, if possible
- Garlic powder and onion powder: earthy and deep make sure you’re using still-aromatic jars
- Smoked paprika: this adds that campfire hint get Spanish smoked for real flavor
- Ribeye steak: cube it for tender bites get steak with good fat running through it
- Tony's Creole seasoning: real bold with a kick, check it’s loose and not old
- Avocado oil: for sautéing—it can take heat, plus it tastes clean make sure it’s a new bottle
- Large flour tortillas: sturdy enough to not fall apart when stuffed
- Yellow onion: slice for that subtle natural sweetness you get as they cook
Step-by-Step Walkthrough
- Chop Your Veggies:
- Cut your onion into skinny strips. Dice red and yellow bell peppers, plus poblano, into small pieces. That’s your base for color and sweetness.
- Whip Up Your Sauces:
- Mix mayonnaise, some more Tony’s, a squeeze of lemon, dash of Worcestershire, smoked paprika, and garlic powder until smooth. For the dry rub, shake up smoked paprika, onion and garlic powders, with more Creole seasoning. Tastes pop with both.
- Cut & Marinate Protein:
- Cube your ribeye, quarter that shrimp. Toss each with avocado oil and your seasoning blend. Park them in the fridge so flavor soaks in strong.
- Sear The Shrimp:
- Add shrimp to your hot skillet or griddle. Turn until pink and just firm, about four minutes. Don’t let them go too long or they’ll turn rubbery.
- Brown the Steak:
- Place steak in a single layer on your now-clear griddle. Sear until all sides are browned—shouldn’t take over six minutes total. Remove to keep it juicy.
- Soft Sauté Your Veggies:
- Add avocado oil, toss in your fresh peppers and onion, sprinkle in a bit of Tony’s. Cook them until they’re silky and soft—not browned, about six minutes.
- Bring It All Together:
- Slide steak, shrimp, and veggies onto the pan. Stir to mix and heat through for a couple minutes, so everything blends nicely. Kill the heat.
- Fill & Fold:
- Put a tortilla on your griddle. Give it a quick toast, flip, then pile cheese, plenty of filling, and a big spoon of Creole sauce on one side. Fold over.
- Toast 'Em Golden:
- Press down gently, cook two minutes per side until crispy and melty inside. Do the same for each quesadilla you build.
- Rest, Cut, Enjoy:
- Let quesadillas hang out for a minute. Cut into pieces and serve hot, and don’t forget extra Creole sauce for dunking.
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It’s the smoky paprika that sends this over the top. Reminds me of summer afternoons, my uncle tossing wood chips on the barbecue and steak sizzling with sweet peppers. That smell always takes me back.
How to Store
Pop leftover quesadilla slices in a container with a tight lid and keep in the refrigerator. They’re good for up to three days. Best way to warm them back up is in a dry skillet until hot and crisp. Freezing’s fine, just know the cheese might get a touch crumbly after thawing.
Swaps and Substitutes
If you like, go with chicken instead of steak. For a meatless plate, use big portobello mushrooms—they work great. Pepper Jack is awesome if you’re out of Mexican cheese. Want it less spicy You can back off on the Creole seasoning, though I always crave the heat.
Serving Ideas
You could add a zesty coleslaw or some black beans on the side. These also make perfect party bites—slice smaller. Hit the quesadillas with a little lime right at the end for a pop of freshness.
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Story Behind the Dish
Quesadillas come out of Mexican kitchens, but the Creole twist and spicy sauce are pure Louisiana. Mixing shrimp and steak is something you’ll see lots along the Southern coastline. Here you get both traditions working together with a tasty new American spin.
Common Recipe Questions
- → Which steak cut should I choose?
Go for ribeye since it’s got loads of flavor and turns out soft and juicy every bite.
- → Is it OK to swap out Creole seasoning?
Sure thing—mix up your own using paprika, onion powder, garlic powder, and some cayenne, or just grab a Cajun mix if that’s what you have.
- → Can I mix in other veggies?
Absolutely. Try tossing in zucchini, mushrooms, or whatever crunchy favorites you want instead of peppers.
- → How do I get that perfect crispy wrap?
Pop the tortillas onto a piping-hot griddle with a splash of oil and don’t flip until each side looks golden and crisp.
- → What keeps the cheese from oozing out?
Put the cheese on first so it melts into the tortilla, then stack the rest on top and fold. Press gently while you cook it—helps keep everything inside.