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An extreme close-up shot of the spicy steak and shrimp filling for Creole quesadillas, being cooked in a skillet with colorful bell peppers and onions.

Creole Steak and Shrimp Quesadillas: The Ultimate Recipe

Ignite your taste buds with these Creole Steak and Shrimp Quesadillas! Packed with spicy Creole seasoning, juicy steak, plump shrimp, and gooey cheese, this easy 35-minute recipe delivers a restaurant-quality meal perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Creole
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Homemade Creole Seasoning
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1-2 tsp cayenne pepper Adjust to taste
  • 1 tsp black pepper
  • 1 tsp salt
For the Quesadillas
  • 1 lb sirloin steak thinly sliced against the grain
  • 1/2 lb large shrimp peeled and deveined
  • 2 tbsp olive oil divided
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1/2 yellow onion sliced
  • 3 cloves garlic minced
  • 4 large flour tortillas 10-inch
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp butter for cooking

Equipment

  • 1 Large Skillet
  • 2 Mixing Bowls
  • 1 Cheese Grater

Instructions
 

  1. If making homemade Creole seasoning, combine all seasoning ingredients in a small bowl and mix well.
  2. Pat the steak and shrimp completely dry. In a medium bowl, toss the steak strips with 1 tablespoon of Creole seasoning. In a separate bowl, toss the shrimp with 1/2 tablespoon of Creole seasoning.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 2-3 minutes per side, until browned. Remove steak and set aside.
  4. Add the remaining olive oil to the skillet. Sauté the bell peppers and onion until soft, about 5-6 minutes. Add the garlic and cook for 1 minute. Push veggies to one side, add the shrimp and cook for 1-2 minutes per side until pink. Stir everything together with the cooked steak.
  5. Wipe the skillet clean and reduce heat to medium. Melt a bit of butter. Place a tortilla in the pan, cover with about 3/4 cup of mixed cheeses. Arrange 1/4 of the filling on one half, and fold the tortilla over.
  6. Cook for 3-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted. Repeat for the remaining 3 quesadillas.
  7. Let the quesadillas rest for one minute before slicing into wedges. Serve immediately with your favorite sauces.

Notes

Tip 1: Shred your own cheese for the best melt.
Tip 2: Don't overcrowd the pan when cooking the steak and shrimp to ensure a good sear.
Tip 3: Patting the steak and shrimp dry before seasoning is essential for browning.
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