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Crispy, golden-brown quesadilla wedges stuffed with Creole-seasoned sirloin steak, pink shrimp, melted Monterey Jack and Cheddar cheese, garnished with chopped green onions.

Creole Steak and Shrimp Quesadillas

These Creole Steak and Shrimp Quesadillas combine spicy Cajun flavors with cheesy goodness for a Southern twist on a Tex-Mex favorite. Perfect for dinner or game night!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 quesadillas
Course: Main Course
Cuisine: Creole, Tex-Mex
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Steak and Shrimp Filling
  • 8 oz sirloin steak thinly sliced
  • 8 oz shrimp peeled and deveined
  • 1 tbsp Creole seasoning
  • 1 tbsp olive oil
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 red onion chopped
Quesadillas
  • 4 large flour tortillas
  • 2 cups shredded cheddar cheese or Monterey Jack
  • 2 tbsp butter for cooking
Optional Garnishes
  • sour cream
  • salsa
  • fresh cilantro chopped

Equipment

  • Skillet
  • Mixing Bowl
  • Spatula

Method
 

  1. Season the steak and shrimp with Creole seasoning in a bowl. Let marinate for 10 minutes.
  2. Heat olive oil in a skillet over medium-high heat. Cook steak until browned, about 3-4 minutes. Remove and set aside.
  3. In the same skillet, add shrimp and cook until pink, about 2 minutes per side. Remove and set aside with the steak.
  4. Add bell peppers and onion to the skillet and sauté until tender, about 5 minutes.
  5. Combine steak, shrimp, and vegetables. Mix well.
  6. Heat butter in a clean skillet. Place a tortilla, sprinkle cheese, add filling, top with more cheese, and another tortilla.
  7. Cook until golden and crisp on both sides, about 2-3 minutes per side. Repeat with remaining tortillas.
  8. Slice into wedges and serve with sour cream, salsa, and cilantro.

Notes

For extra flavor, drizzle with spicy Creole aioli or add a dash of hot sauce before serving!