Why You’ll Love This Recipe

I keep this quesadilla recipe in my rotation because:

The combination of steak and shrimp gives it a surf-and-turf
The homemade Creole rub adds smoky, spicy depth that makes every bite pop.
The Creole sauce doubles as a filling drizzle and a dipping sauce.
It’s hearty, cheesy, and satisfying, but still loaded with veggies.
Each quesadilla cooks up golden and crispy on the outside with gooey goodness inside.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Quesadilla base

2 ribeye steaks, cubed into ¼-inch pieces
1.5 pounds shrimp, peeled, deveined, and quartered
1 poblano pepper, chopped
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 yellow onion, sliced
1–2 tablespoons avocado oil
14-inch tortillas
Shredded Mexican cheese blend

Creole rub

2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon smoked paprika
2 tablespoons Tony’s Creole seasoning

Creole sauce

1 cup mayonnaise
2 tablespoons Worcestershire sauce
½ lemon, juiced
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 tablespoon Tony’s Creole seasoning

Directions

Make the rub and sauce: I combine the Creole rub spices in one bowl and whisk the Creole sauce ingredients in another. I set them aside.
Season the proteins: I cut the ribeye into ¼-inch cubes, coat with avocado oil and the Creole rub. I quarter the shrimp and season them with the rub as well. I refrigerate both to marinate.
Prep the veggies: I chop the poblano and bell peppers and slice the onion for the filling.
Cook the vegetables: On a large griddle or skillet with avocado oil over medium heat, I sauté the vegetables with a pinch of rub for 6–8 minutes until softened. I remove and set aside.
Cook the steak: In the same skillet, I cook the steak pieces for 6–8 minutes, turning frequently, until browned. I keep them warm.
Cook the shrimp: I add the shrimp to the skillet, cooking for 4–5 minutes until pink and opaque.
Combine the filling: I toss the steak, shrimp, and vegetables together on the griddle for 2 minutes to meld the flavors.
Assemble quesadillas: I toast a tortilla for 1 minute, flip, and sprinkle with cheese. I add the steak-shrimp-veggie mixture, drizzle with Creole sauce, fold into a half-moon, and press gently.
Cook until golden: I toast each side for 2 minutes until golden and crispy, making sure the cheese melts. I repeat with the remaining tortillas.
Serve: I slice into wedges and serve hot with extra Creole sauce for dipping.

Servings and Timing

Yield: About 6–8 quesadilla wedges (depending on tortilla size)
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes

Variations

Extra spicy: I add cayenne pepper or hot sauce to the rub or sauce.
Cheesy twist: I mix in pepper Jack cheese for extra heat.
Seafood-forward: I use more shrimp and less steak for a lighter take.
Veggie boost: Mushrooms or zucchini make great additions to the filling.
Mini quesadillas: I use small tortillas for appetizer-size portions.

Storage/Reheating

Refrigerator: Leftover quesadillas keep in an airtight container for up to 3 days.
Freezer: I wrap and freeze them individually for up to 2 months.
Reheating: I reheat on a skillet over medium heat or in the oven at 350°F until hot and crispy again.

FAQs

Can I use another cut of beef besides ribeye?

Yes. Sirloin or flank steak works too, though ribeye is extra tender and flavorful.

Do I have to use large 14-inch tortillas?

Not at all. Medium tortillas work fine—I just make smaller quesadillas.

Can I make these ahead?

Yes. I prep the filling and sauce ahead, then assemble and cook the quesadillas fresh.

What’s the best cheese for these quesadillas?

A Mexican cheese blend melts beautifully, but cheddar, Monterey Jack, or pepper Jack all work well.

How can I keep quesadillas crispy?

I cook them over medium heat, not high, and avoid overstuffing. Letting them rest on a wire rack instead of stacking keeps them from steaming.

Conclusion

These Creole steak and shrimp quesadillas are everything I want in a hearty fusion dish—crispy, cheesy, savory, and loaded with bold flavors. With the smoky rub, creamy sauce, and that irresistible surf-and-turf filling, they never last long at the table. Once I tried them, they instantly became a regular in my dinner rotation.

Creole Steak and Shrimp Quesadillas

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Author: Mia
Total Time: 45–50 minutes
Yield: 4–6 servings

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Description

Bold and cheesy quesadillas stuffed with juicy steak, tender shrimp, peppers, and a zesty Creole sauce. A fusion recipe that packs serious flavor!

Instructions

Make the rub & sauce: Combine Creole rub ingredients in one bowl. Mix Creole sauce ingredients in another bowl. Set aside.

Season proteins: Cut ribeye into ¼-inch cubes, coat with avocado oil and Creole rub. Quarter shrimp, season with rub. Refrigerate both to marinate.

Prep veggies: Chop peppers and slice onion.

Cook vegetables: Heat a griddle/skillet with avocado oil over medium heat. Add vegetables, season lightly with rub, and sauté 6–8 minutes until soft. Set aside.

Cook steak: Using the same skillet, cook steak for 6–8 minutes, stirring frequently until browned. Keep warm.

Cook shrimp: Add shrimp to skillet, cook 4–5 minutes until pink and opaque. Combine with steak and vegetables.

Mix filling: Toss steak, shrimp, and vegetables together for a few minutes on the griddle to meld flavors.

Assemble quesadilla: Place tortilla on griddle, toast 1 minute. Flip, sprinkle with cheese, add filling, drizzle Creole sauce, and fold in half.

Toast quesadilla: Cook 2 minutes per side until golden and cheese is melted. Repeat with remaining tortillas.

Serve: Slice into wedges and serve hot with extra Creole sauce for dipping.

Notes

Use fresh tortillas for best texture.

High-quality steak and shrimp make a big flavor difference.

Keep heat medium to prevent burning while ensuring cheese melts.

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Category: Main Dish
Method: Griddle / Skillet
Cuisine: Tex-Mex, Creole Fusion