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Loaded Creole steak and shrimp quesadillas always turn heads when you want a meal that's bold, cozy, and bursting with taste. You'll get melt-in-your-mouth steak, plump shrimp, flavorful peppers, lots of gooey cheese, and a smoky Creole drizzle all inside a crunchy tortilla. Folks keep asking for this one at my house—it totally took over taco night because it's just that awesome to share around the table.
When I first cooked this up, my kids didn't buy into steak and shrimp together. Now, it's all they ask for. The taste is unbeatable, and honestly—leftovers taste just as great the following day.
Tasty Ingredients
- Shredded Mexican cheese: Makes everything gooey and delicious. Grab a cheddar/Monterey Jack mix for the best melt.
- Large tortillas: You’ll want sturdy flour ones for packing all that filling in.
- Avocado oil: Great for frying since it gets really hot without burning. Go for the cold-pressed stuff if you can.
- Yellow onion: Slice it up for some serious flavor. Should feel firm, not mushy.
- Yellow bell pepper: Super sweet with a sunny look.
- Red bell peppers: These bring color and a little sweetness. Pick hefty ones—they’re fresher.
- Poblano pepper: Gentle smoky kick. Look for ones that are shiny and firm.
- Shrimp: Peeled and deveined, then cut into chunks so they cook fast. Wild-caught shrimp taste the best.
- Ribeye steak: Cut into cubes so it cooks up tender and tasty. More marbling = better bites.
Creole Spice Mix
- Tonys Creole Seasoning: Tons of Louisiana flavor in one blend. Use the classic version for the quickest fix.
- Smoked paprika: Brings out a smoky vibe. Spanish brands give an even bigger pop.
- Onion powder: Gives it a real savory base.
- Garlic powder: For warmth and kick—freshly ground is extra punchy.
Creole Dipping Sauce
- Tonys Creole seasoning: Pulls the whole thing together and adds spicy Creole character.
- Garlic powder: Adds even more savory notes.
- Smoked paprika: Doubles up on smokiness for the sauce.
- Lemon juice: Squeeze it fresh—keeps things bright.
- Worcestershire sauce: Sneaks in tang and complexity.
- Mayonnaise: Makes everything creamy and stick together. Full-fat mayo is best for richness.
Simple Step-by-Step
- Serve It Up:
- Cut in wedges and pass them around with more Creole sauce for dipping—so good hot.
- Crisp ‘Em Up:
- Brown the folded quesadillas about two minutes per side, giving them a slight push for good color. Carefully flip to get both sides golden and the cheese all melty.
- Put Quesadillas Together:
- Toss a tortilla onto the pan and warm it up fast. Sprinkle cheese over half, then pile on your steak, shrimp, and veg mix. Add a drizzle of sauce, toss on more cheese, and fold over.
- Mix the Filling:
- Toss your veggies, steak, and shrimp right on the pan, letting everything blend together so every bite gets all the flavor.
- Sauté the Shrimp:
- Drop the shrimp into the hot pan, stirring pretty much every minute. They’re done in four to five minutes when they curl and turn white. Add to steak and veggies to finish off the mix.
- Fry the Steak:
- Use the same skillet. Toss in the marinated steak and cook it on medium, about 5–8 minutes, give it a stir halfway. When browned and no longer pink, just move it to the side to keep it warm.
- Sauté the Veggies:
- With your skillet still hot, add a splash of avocado oil then pile in all those chopped peppers and onions. Sprinkle a bit of the rub, stir and cook until they soften up and start browning—should take 6 to 8 minutes. Pop onto a plate when done.
- Prep Veggies:
- Chop up the poblano, red and yellow peppers into chunks and slice the onion. These guys bring all the color and flavor.
- Season the Steak and Shrimp:
- Cut your ribeye into bite-size pieces, drizzle some avocado oil, and coat with plenty of Creole rub. Stir so every piece is covered, then chill while you cube and rub the shrimp and let that rest too.
- Mix Rub & Sauce First:
- In one bowl, combine onion and garlic powders, smoked paprika, and Tony’s for the rub. For the sauce, mix mayo, Worcestershire, lemon, paprika, garlic powder, and Tony’s in another bowl. Both can chill until you need them.
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The steak's honestly my favorite—when it soaks in that smoky rub, it takes me straight back to summer grilling outside. My crew always wants more steak on the side, so I cook a little extra for sneaky nibbles.
Keep It Fresh
Toss leftovers in the fridge for up to three days. Rewarm ‘em slowly in a pan to get the outer shell crisp again. Filling freezes like a charm—let it cool off first, freeze airtight, then thaw overnight and heat up when you want it.
Switch-Ups
No ribeye? Sirloin or strip steak work too. Chicken (breast or thigh) fits right in. Want more heat? Swap jalapenos for poblanos or splash in your fav hot sauce. Use Greek yogurt for the sauce if you’re skipping mayo—it’s lighter but still creamy.
Serving Ideas
For a snackable starter, slice into thin wedges; for a bigger meal, cut in half. Pair it up with a crisp salad, salsa verde, or some Cajun-seasoned fries. Crave more crunch? Slip some shredded lettuce or cabbage inside before folding up.
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Creole Quesadillas & Traditions
Quesadillas are a classic Mexican go-to, but when you throw in big Creole flavors from Louisiana, you get a wild mashup that’s super exciting. That rub and sauce bring a taste of the South to every bite—makes ordinary quesadillas way more special.
Recipe FAQs
- → How do you ensure the filling tastes balanced?
Blend the steak, shrimp, and veggies together right on the griddle. This spreads the flavors evenly before assembling.
- → What’s the key to toasting tortillas right?
Grill them over medium heat, flipping once, so they turn golden brown and the cheese melts perfectly.
- → Can I use a different kind of steak?
Totally! Go for sirloin or strip steak if ribeye isn’t available. Just don’t overcook so it stays tender.
- → Is the Creole rub spicy?
It’s got just the right amount of kick, but you can adjust the heat level by using more or less Creole seasoning.
- → Is there a dipping sauce included?
Yes! A tangy Creole sauce with mayo, Worcestershire, and lemon is perfect for dipping the toasty wedges.
- → Can I make them ahead of time?
You can prep the fillings ahead. Keep them chilled, then assemble and cook the quesadillas fresh for the crispiest results.