Steak Shrimp Quesadillas (Printable Version)
# What You'll Need:
→ Quesadilla Base
01 -
2 cups shredded Mexican cheese blend
02 -
2 red bell peppers, chopped
03 -
1 yellow onion, sliced
04 -
1 yellow bell pepper, chopped
05 -
4 large (14-inch) flour tortillas
06 -
1-2 tablespoons avocado oil
07 -
1 poblano pepper, chopped
08 -
1.5 pounds shrimp, peeled, deveined, cut into quarters
09 -
2 ribeye steaks, cut into 1/4-inch cubes
→ Creole Rub
10 -
1 tablespoon smoked paprika
11 -
2 tablespoons garlic powder
12 -
2 tablespoons Tony's Creole seasoning
13 -
2 tablespoons onion powder
→ Creole Sauce
14 -
2 teaspoons garlic powder
15 -
2 teaspoons smoked paprika
16 -
2 tablespoons Worcestershire sauce
17 -
1 tablespoon Tony’s Creole seasoning
18 -
1 cup mayonnaise
19 -
1/2 lemon, juiced
# Steps to Follow:
01 -
Chop up those quesadillas into wedges. Put them on a plate while they're hot. Pass around some extra Creole sauce for dipping.
02 -
Now grill every quesadilla until both sides are crisp and the cheese melts. Take about 2 minutes per side and watch the heat so you don't burn them. Do this with the rest of the tortillas too.
03 -
Set a tortilla on your griddle and toast one side for a minute. Flip it and toss cheese all over. Heap the steak, shrimp, and veggie mix on half, pour over a bit of Creole sauce, and fold it over.
04 -
Throw the cooked steak, shrimp, and those sautéed veggies back on the griddle for a couple minutes. Let them all hang out together so the flavors mingle.
05 -
Pop the prepped shrimp onto the hot griddle. Cook 'em 4 or 5 minutes, giving them a toss every now and then. When they go pink and look cooked, mix 'em into the steak and veggies.
06 -
Grab that same griddle and get your steak cubes sizzling. Flip 'em now and then for 6-8 minutes so they're browned all over. Keep the steak warm when you’re done.
07 -
Heat up some avocado oil on your big skillet on medium. Add chopped up veggies, sprinkle just a bit of Creole rub, and cook them until they’re soft and see-through, about 6 to 8 minutes. Move them aside when done.
08 -
Slice your onion and chop those peppers—poblano, red, and yellow. Just get them all ready for the pan.
09 -
Pour avocado oil over both the shrimp and steak pieces in separate bowls. Sprinkle with Creole rub and toss well. Chill in the fridge so they soak up the flavors.
10 -
Mix up the stuff for the Creole rub in one bowl. Do the same for the sauce ingredients in another. Just set both off to the side until you need them.
# Additional Tips:
01 -
Grab real-deal flour tortillas and quality steak and shrimp. They make a difference in taste and how everything comes out.