Creole Steak and Shrimp Quesadillas
Experience the vibrant flavors of Louisiana with these easy-to-make Creole Steak and Shrimp Quesadillas, packed with juicy steak, succulent shrimp, colorful bell peppers, and melted cheese, all wrapped in warm tortillas.
Ingredients
For the Quesadillas
- 1 lb Steak Diced for a hearty filling; adds rich, meaty flavors.
- 1 lb Shrimp Peeled and deveined for a sweet, tender bite.
- 1 cup Bell Peppers Sliced for crunch and vibrant color.
- 1 cup Onions Sliced for sweetness and depth in flavor.
- 1 cup Shredded Cheese (cheddar or Monterey Jack) Melty goodness that binds everything together.
- 4 large Flour Tortillas Soft and pliable, perfect for wrapping.
- 2 tablespoons Olive Oil For cooking, adds flavor and helps with browning.
- 1 tablespoon Creole Seasoning A flavor bomb that ties everything together.
- to taste Salt and Pepper Essential for enhancing all flavors.
- Fresh Cilantro for Garnish (optional) A burst of fresh flavor.
Instructions
Preparation
- Dice the steak and shrimp into bite-sized pieces.
- Slice the bell peppers and onions. Keep them thin to soften quickly.
- Grate the cheese if you’re using a block for maximum meltiness.
- Gather all ingredients so you’re ready to go!
Cooking/Assembling
- Heat olive oil in a large skillet over medium heat.
- Sauté onions and bell peppers until soft, about 5 minutes.
- Add the steak, shrimp, and Creole seasoning. Cook until the shrimp turn pink and steak is cooked through, about 5-7 minutes.
- Remove from heat and set aside the filling.
- Place a tortilla in the skillet, sprinkle half with cheese, add a portion of the filling, and top with more cheese. Fold and cook until golden brown, about 2-3 minutes per side.
Serving
- Remove quesadillas from the skillet and let cool for a minute.
- Cut into wedges and sprinkle with fresh cilantro, if using.
- Serve with your favorite dipping sauces like salsa or sour cream for added yum!
Notes
These quesadillas can easily be customized with various cheese types or extra spices. Make ahead by pre-cooking the filling and refrigerating for quick assembly later.