Creole Steak & Shrimp Quesadillas

Creole Steak & Shrimp Quesadillas

Bold Louisiana flavors with juicy steak, tender shrimp, melty cheese, and crispy golden tortillas! Perfect for a quick dinner, game day, or whenever you’re craving something packed with flavor.

🛒 Ingredients

For the Steak & Shrimp:

• 1/2 lb ribeye steak, cut into bite-sized cubes
• 1/2 lb large shrimp, peeled, deveined, and cut into quarters
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon Creole seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon Worcestershire sauce

For the Quesadillas:

• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1/4 cup diced green onions
• 2 tablespoons chopped fresh parsley
• Butter or cooking spray for the skillet

Optional Creole Dipping Sauce

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon Creole seasoning
• 1 teaspoon hot sauce
• 1 teaspoon fresh lemon juice

 Instructions

1. In a bowl, season the steak with the Creole seasoning, smoked paprika, garlic powder, onion powder, black pepper, and Worcestershire sauce. Let it marinate for about 10 minutes.
2. Heat olive oil and butter in a large skillet over medium-high heat. Sear the steak for 2–3 minutes until nicely browned. Remove and set aside.
3. In the same skillet, cook the shrimp for 1–2 minutes, just until pink and cooked through. Return the steak to the skillet and toss everything together. Remove from heat.
4. Mix the Monterey Jack and cheddar cheeses together.
5. Heat a clean skillet over medium heat. Place one tortilla in the pan and sprinkle a layer of cheese over half of it.
6. Add the steak, shrimp, diced bell pepper, green onions, parsley, and another layer of cheese.
7. Fold the tortilla in half and cook for 2–3 minutes per side until golden brown and crispy, and the cheese is fully melted.
8. Repeat with the remaining tortillas.
9. For the dipping sauce, whisk together the sour cream, mayonnaise, Creole seasoning, hot sauce, and lemon juice until smooth.
10. Slice each quesadilla into wedges and serve immediately with the Creole dipping sauce, salsa, guacamole, or extra sour cream.

Tips

• Swap ribeye for sirloin or flank steak if preferred.
• Pepper Jack cheese adds an extra spicy kick.
• Serve with rice, Cajun fries, or a fresh salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4