Creole Steak and Shrimp Quesadillas
Savory, cheesy quesadillas filled with tender steak, juicy shrimp, and a touch of Creole spice. Perfect for an indulgent lunch or dinner with a Southern twist.
Equipment
- Skillet or Griddle
- Mixing Bowl
- Spatula
Ingredients
Protein Filling
- ½ lb sirloin steak thinly sliced
- ½ lb medium shrimp peeled and deveined
- 1 tbsp Creole seasoning divided
- 2 tbsp butter divided
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ cup bell pepper sliced, any color
- ½ cup onion thinly sliced
Quesadilla Assembly
- 4 large flour tortillas 10-inch size
- 1 ½ cups shredded cheddar cheese or a Mexican blend
- fresh parsley or green onions for garnish
- sour cream or Creole sauce for serving
Instructions
- Season the steak with half of the Creole seasoning. In a large skillet, heat 1 tablespoon butter and the olive oil over medium-high heat. Sear the steak strips for 3–4 minutes until browned and cooked through. Remove and set aside.
- Add another tablespoon of butter to the skillet. Season shrimp with remaining Creole seasoning and sauté for 2–3 minutes until pink. Remove and set aside with the steak.
- In the same skillet, add garlic, sliced peppers, and onions. Cook for 3–4 minutes until softened and slightly caramelized.
- Return the steak and shrimp to the pan, toss to combine with the vegetables, and cook for another minute. Remove from heat.
- To assemble, place one tortilla in a clean skillet over medium heat. Sprinkle half with cheese, then add a portion of the steak and shrimp mixture. Top with more cheese and fold in half.
- Cook 2–3 minutes per side until golden and crisp, and the cheese is melted. Repeat with remaining tortillas.
- Cut into wedges, garnish with parsley or green onions, and serve warm with sour cream or Creole dipping sauce.
Notes
For extra spice, add hot sauce or crushed red pepper to the filling. Monterey Jack or Pepper Jack cheese also works beautifully for extra melt and flavor.