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Creole Steak and Shrimp Quesadillas: A Flavor Explosion!

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A delicious and flavorful recipe for Creole Steak and Shrimp Quesadillas that combines tender steak, succulent shrimp, and a blend of cheeses, all wrapped in a crispy tortilla.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced
  • 1/2 pound shrimp, peeled and deveined
  • 1 tablespoon Creole seasoning
  • 1 tablespoon olive oil
  • 1 cup bell peppers, sliced (mix of red and green)
  • 1/2 cup onion, sliced
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 large flour tortillas
  • 1/4 cup sour cream (for serving)
  • 1/4 cup salsa (for serving)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a bowl, combine the sliced flank steak and shrimp with Creole seasoning. Toss to coat evenly.
  2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned steak and shrimp, cooking for about 3-4 minutes until the shrimp are pink and the steak is browned. Remove from skillet and set aside.
  3. In the same skillet, add the sliced bell peppers and onion. Sauté for about 5 minutes until they are tender.
  4. Return the steak and shrimp to the skillet with the vegetables. Stir to combine and heat through for an additional 2 minutes.
  5. Preheat another skillet or griddle over medium heat. Place one tortilla in the skillet and sprinkle half of the cheddar and Monterey Jack cheese on one half of the tortilla.
  6. Spoon a portion of the steak and shrimp mixture over the cheese, then fold the tortilla in half. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook the other side for another 2-3 minutes until the cheese is melted.
  7. Remove from the skillet and repeat with the remaining tortillas and filling.
  8. Cut the quesadillas into wedges and serve with sour cream, salsa, and a sprinkle of fresh cilantro.

Notes

  • For a spicier kick, add diced jalapeños to the filling.
  • Substitute the flank steak with grilled chicken or a plant-based protein for a different flavor profile.

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