Steak Shrimp Quesadillas (Print Version)
Golden tortillas loaded with savory steak, juicy shrimp, cheese, and zesty Creole flavors. Rich and amazing.
# Ingredients:
→ Base for Quesadillas
01 -
2 red bell peppers, diced
02 -
1 poblano pepper, diced
03 -
1 yellow bell pepper, diced
04 -
2 ribeye steaks, cut into tiny cubes (about ¼-inch)
05 -
1.5 pounds of shrimp, peeled, deveined, and chopped into quarters
06 -
1 yellow onion, thinly sliced
07 -
14-inch tortillas
08 -
Mexican cheese, shredded
09 -
1-2 tablespoons of avocado oil for cooking
→ Seasoning Mix
10 -
1 tablespoon smoked paprika
11 -
2 tablespoons of onion powder
12 -
2 tablespoons of garlic powder
13 -
2 tablespoons Creole seasoning (like Tony's)
→ Sauce for Dipping
14 -
1 cup of mayonnaise
15 -
2 teaspoons garlic powder
16 -
2 tablespoons Worcestershire sauce
17 -
½ lemon, squeezed for juice
18 -
2 teaspoons smoked paprika
19 -
1 tablespoon Creole seasoning (such as Tony’s)
# Steps:
01 -
Mix together the rub ingredients in one dish and the sauce ingredients in another. The rub goes on the steak and shrimp, while the sauce doubles as a filling and dipping side.
02 -
Chop the steak into tiny pieces, coat in avocado oil, and toss in the spice mix. Prep the shrimp the same way after quartering it. Let them marinate in the fridge.
03 -
Slice the onion and dice up all the peppers. These will add loads of color and flavor to the dish.
04 -
Warm up a skillet or griddle over medium heat, add oil, and toss in the veggies with a touch of the seasoning. Cook until they're soft and just turning translucent—about 6 to 8 minutes. Take them off the heat.
05 -
Using your skillet again, cook the steak on medium heat for 6-8 minutes. Stir every so often so it browns nicely on all sides.
06 -
Toss the shrimp on the hot skillet, cooking for about 4-5 minutes, flipping it around so it cooks evenly. It's ready when it turns pink and firm. Mix it with the cooked steak and vegetables when done.
07 -
Combine the steak, shrimp, and cooked veggies over low heat for a minute or two to bring the flavors together.
08 -
On a hot skillet, lightly toast one side of your tortilla for a minute. Flip it, sprinkle on cheese, pile on the filling, add a drizzle of sauce, and fold it in half.
09 -
Cook the folded tortillas until they're golden and the cheese melts, about 2 minutes per side. Keep the heat moderate so they don’t burn.
10 -
Cut the quesadillas into wedges and serve hot. Don’t forget to have extra dipping sauce on the side.
# Notes and Tips:
01 -
Use fresh tortillas, high-quality ribeye, and shrimp for the tastiest results.