Creole Steak & Shrimp Quesadillas

Creole Steak & Shrimp Quesadillas

Ingredients

Quesadilla Base

2 ribeye steaks, cubed into ¼-inch pieces

1.5 lbs shrimp, peeled, deveined, and quartered

1 poblano pepper, chopped

2 red bell peppers, chopped

1 yellow bell pepper, chopped

1 large onion, thinly sliced

2 cloves garlic, minced

2 tbsp olive oil

2 tsp Creole seasoning (plus more to taste)

Salt & pepper, to taste

Assembly

6 large flour tortillas

3 cups shredded Mexican blend cheese (or Monterey Jack + Cheddar)

2 tbsp butter (for toasting quesadillas)

Sour cream, salsa, or guacamole (for serving)

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Instructions

1. Prepare the Steak & Shrimp

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add cubed ribeye, season with 1 tsp Creole seasoning, and cook until browned but still juicy (about 3–4 minutes). Remove and set aside.

In the same pan, add shrimp with a little more oil, 1 tsp Creole seasoning, and cook just until pink (2–3 minutes). Remove and set aside.

2. Cook the Veggies

Add remaining oil to the skillet.

Toss in onion, peppers, and garlic. Sauté until softened and slightly charred, about 6–7 minutes.

3. Combine Filling

Return steak and shrimp to the skillet with the veggies.

Toss everything together, check seasoning, and cook 1–2 more minutes. Remove from heat.

4. Assemble Quesadillas

Lay a tortilla flat, sprinkle a layer of cheese, add steak-shrimp-veggie mixture, then top with more cheese.

Place another tortilla on top (or fold in half if using one).

5. Cook Quesadillas

Heat a clean skillet or griddle with butter over medium heat.

Toast each quesadilla for 2–3 minutes per side until golden brown and cheese is melted.

6. Serve

Slice into wedges, serve hot with sour cream, salsa, or guacamole.

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