Steak Shrimp Creole Wraps

If you want a dish that grabs attention, turns up the comfort, and smacks you with flavor, Creole Steak and Shrimp Quesadillas totally deliver. Imagine crispy tortillas packed with chunks of juicy steak, sweet shrimp, bold veggies, gooey cheese, and a smoky Creole sauce. They're always snapped up fast on game night at my place. Honestly, taco night never stood a chance once these came along. Sharing them is half the fun.

When I first tried this out, my kids weren't sure about steak and shrimp together. They changed their minds after that first bite. Now it's all they want inside their quesadillas. The flavors honestly pop, and even the leftovers still taste amazing the next day.

Savory Ingredients

• Yellow onion: Slice it up, it'll give your filling a sweet, savory base. Look for a dry, crisp one to know it's fresh.
• Shredded Mexican cheese: Melts like magic and brings everything together. Use cheddar and Monterey Jack if you want maximum gooeyness.
• Poblano pepper: A little spice and subtle smoke. The firmer and shinier, the better.
• Ribeye steak: Dice it small so it's extra tender. Marbling means more flavor.
• Shrimp: Get it peeled and deveined, then chop it, it'll cook up fast. Wild shrimp? Even better.
• Red bell peppers: They bring that crunch, color, and candy-like sweetness. Pick the heaviest one you can find.
• Large tortillas: Go flour so they'll hold up to all the fillings.
• Yellow bell pepper: It adds a blast of color and even more sweetness to every bite.
• Avocado oil: Cooks nice and hot. Try cold-pressed for taste and health.

Spice Blend

• Garlic powder: Lifts up every bite with warmth. Fresh ground packs a kick.
• Onion powder: Makes the flavors feel deeper and richer.
• Smoked paprika: Dials up that smokiness big time. Try the Spanish kind for extra flavor.
• Tony’s Creole Seasoning: Classic Louisiana flavor. Grab the original—it’s an instant upgrade.

Zesty Sauce

• Mayonnaise: Super creamy, holds the sauce together. Full-fat means tons of flavor.
• Worcestershire sauce: Adds tang and that mysterious umami thing.
• Lemon juice: Squeeze fresh for a little zing.
• Smoked paprika: Backs up the smoky notes.
• Garlic powder: More savory vibes.
• Tony's Creole seasoning: Pulls the whole sauce together with a spicy hit.

Tasty Steps

Serve Up:

Slice up your crispy quesadilla. Pass around hot wedges with more Creole sauce for dipping.

Brown the Quesadillas:

Let your folded tortilla toast for about two minutes, flip, and toast the other side. You want everything golden and the cheese totally melty.

Put Together and Toast:

Grab a tortilla, toast it quick, then fill half with cheese. Top with that steak-shrimp-veggie mix, drizzle sauce, add more cheese, and fold it over.

Fill Everything:

Scoop the cooked meat and veggies together on the griddle. Let the flavors get to know each other for a few minutes.

Handle the Shrimp:

Move the shrimp onto the pan, stir around a minute here and there, and cook until they're pink and curly—should take about five minutes. They go right in with the steak and veggies.

Steak Cooking Time:

Drop that marinated steak onto the hot pan. Stir now and then for five to eight minutes, until you see browning and no more pink. Push it aside to keep warm.

Crisp Up the Veg:

Grab a skillet, heat up some avocado oil, and toss in all those chopped vegetables. Sprinkle a pinch of rub, stir, and cook until they've softened and picked up some color—six to eight minutes should do. Take them out and set aside.

Chop the Veggies:

Bite-sized bits for the poblanos, peppers, and onion. They're the real color pop in your filling.

Shrimp and Steak Prep:

Get your steak into little cubes, drizzle avocado oil, coat with rub, toss to cover every piece, then stick it in the fridge. Chop shrimp, do the same with the rub, and chill.

Get Sauce and Rub Ready:

First, mix up the Creole rub with all the dry seasonings in one bowl. Whisk together mayo, Worcestershire, lemon, smoked paprika, garlic powder, and Tony's seasoning in another for the sauce. Put both aside for later.

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The steak is what I look forward to most here. It soaks up all that smoky seasoning and takes me straight to summer cookouts. My crew always wants more, so now I toss in a little extra steak just for snacking straight off the stove.

Easy Storage

Stash leftover quesadillas in the fridge and they'll be great for three days. Warm them back up in a skillet if you want to keep the outside crispy. You can even freeze the filling—just wait for it to cool, seal it tight, and toss it in the freezer. When you're hungry, thaw in the fridge and reheat 'til hot.

Swaps and Changes

No ribeye? Try sirloin or strip steak, or chicken breasts (or thighs!). Want it spicier? Go with jalapeños or shake some hot sauce into that rub. Swap in Greek yogurt for mayo if you want a lighter kick to the sauce.

Pairing Ideas

Cut those quesadillas into thin slices for party bites or chunky halves for dinner. Go with a crisp green salad, salsa verde, or even Cajun fries. Want extra crunch? Tuck some thin cabbage or lettuce in before folding.

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Quesadillas and Creole Vibes

Quesadillas are a classic in Mexican food, but when you give them Louisiana’s Creole twist, you get something super fun. The homemade rub and sauce nod to real Creole cooking, turning a basic quesadilla into a new-school Southern mashup.

Recipe FAQs

→ How can I make the filling evenly seasoned?

Mix the cooked shrimp, steak, and sautéed vegetables together thoroughly on the griddle for balanced seasoning in every bite.

→ What’s the trick to perfectly toasted tortillas?

Use medium heat on a griddle. Flip once, ensuring both sides turn crispy and the cheese inside is fully melted.

→ Can I swap ribeye for another steak cut?

Absolutely, try sirloin or strip steak instead. Adjust the cooking time to keep it tender and juicy.

→ How spicy is the Creole spice blend?

It's flavorful with mild heat, but the spice level can be adjusted easily by tweaking how much seasoning you use.

→ What kind of dip pairs with these wraps?

A creamy Creole dip with mayo, a touch of lemon, and Worcestershire sauce complements them perfectly.

→ Can I prepare these ahead of time?

Yes, prep the filling and store it in the fridge. Assemble and toast the wraps when you're ready to eat for best results.