Steak Shrimp Creole Wraps (Print Version)
Topped with bold Creole flavors, this steak and shrimp combo is layered with cheese, peppers, and wrapped in golden tortillas.
# Ingredients:
→ Quesadilla Foundation
01 -
14-inch tortillas
02 -
Shredded Mexican cheese blend
03 -
1 yellow onion, thinly sliced
04 -
1 yellow bell pepper, diced
05 -
1.5 pounds shrimp, deveined, peeled, and cut into quarters
06 -
2 ribeye steaks, diced into small ¼-inch cubes
07 -
1-2 tablespoons avocado oil
08 -
1 poblano pepper, diced
09 -
2 red bell peppers, diced
→ Spicy Rub
10 -
1 tablespoon smoked paprika
11 -
2 tablespoons onion powder
12 -
2 tablespoons garlic powder
13 -
2 tablespoons Tony's Creole seasoning
→ Savory Sauce
14 -
2 tablespoons Worcestershire sauce
15 -
½ lemon, freshly squeezed
16 -
2 teaspoons garlic powder
17 -
2 teaspoons smoked paprika
18 -
1 cup mayo
19 -
1 tablespoon Tony’s Creole seasoning
# Steps:
01 -
Grab two bowls to get started. Toss together the rub ingredients in one and the sauce ones in the other. The rub will spice up your steak and shrimp, while the sauce will be perfect for dipping and adding to the filling. Keep them both handy.
02 -
Chop up your steak into teeny ¼-inch cubes, then drizzle with avocado oil and coat in the spicy rub. Do the same with your shrimp after cutting them into quarters. Pop them in the fridge to chill for a while.
03 -
Dice up the poblano, red, and yellow bell peppers. Then thinly slice the onion. These will give your quesadilla a great boost of flavor.
04 -
Heat up some avocado oil in a skillet or griddle over medium heat. Toss in the peppers and onions, sprinkle a bit of rub, and cook while stirring. In 6-8 minutes, they’ll soften and look translucent. Put them to the side for now.
05 -
Using the same skillet, toss in the steak. Let it cook for 6-8 minutes on medium heat, flipping now and then so everything browns nicely. Once done, keep it warm off to the side.
06 -
Toss the shrimp onto the skillet and cook them for 4-5 minutes. Stir every minute until they’re pink and not see-through anymore. Combine them with the veggies and steak.
07 -
On the griddle, stir together the cooked steak, shrimp, and veggies for a couple of minutes. This blends all the flavors nicely.
08 -
Place one tortilla on the griddle. Toast its underside for a minute before flipping. Sprinkle cheese on the toasted side, add the filling, drizzle with sauce, and fold it over into a semi-circle.
09 -
Cook the folded quesadilla for 2 minutes on both sides until it’s golden and cheese has melted. Be sure to adjust the heat if it looks like it might burn. Repeat for the rest.
10 -
Cut the quesadillas into wedges and enjoy while hot. Serve with leftover sauce on the side for dipping.
# Notes and Tips:
01 -
Fresh tortillas and great quality steak and shrimp make this taste amazing.