Creole Steak and Shrimp Quesadillas with Peppers and Cheese
By Victor Lang
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Level
Easy
Choose sirloin steak with consistent texture that can be thinly sliced across the grain. Sirloin cooks fast and is slightly pink inside in Creole shrimp and steak quesadillas. Shrimp cook separately, and peppers soften in the same pan. The tortilla crisps around melted cheese.
I make Creole seasoning with smoked paprika and garlic and onion powders. I mix in dried oregano, thyme, cayenne pepper, black pepper, and salt with the Creole seasoning and split it between the steak and shrimp. I cook in a 12-inch cast iron or other non-stick pan to provide plenty of room. I may need to cook the steak in batches in a 12-inch pan. I cook the shrimp until they are fully cooked.
To prepare, I like to grate cheese from a block if possible, as it melts better than prepackaged shredded cheese, though it requires more work. Add butter to the outsides of tortillas. Medium heat helps the cheese melt and prevents the tortilla outsides from burning. I like the browned edges. Don't overfill the tortillas, or filling could leak out when you fold and cut the tortillas.
Served hot with sour cream, Mexican crema, guacamole, pico de gallo, or salsa for dipping. Suggested side dishes include a corn and black bean salad, especially with the peppers. Other dishes to serve with this main dish include cilantro lime rice and Creole red beans and rice. Use a pizza cutter to cut the dish into wedges without losing filling.
Reasons to make this
- Sirloin and shrimp are ingredients for a steak and shrimp filling. Peppers and onions are ingredients for a filling for four quesadillas.
- The homemade Creole seasoning helps you regulate the amount of cayenne and include both oregano and thyme.
- One block each of Monterey Jack and sharp Cheddar cheese will melt well in the tortilla.
- Red and green bell peppers provide color and soften quickly when cooked on the stovetop with onions.
- Flank and skirt steaks are other types of beef that can be used if sliced very thinly across the grain.
- Oaxaca or Asadero cheese can be substituted for the cheese mixture. You could also use Pepper Jack cheese, if available.
Ingredients
- •2 tsp smoked paprika
- •1 ½ tsp garlic powder
- •1 tsp onion powder
- •1 tsp dried oregano
- •½ tsp dried thyme
- •½ tsp cayenne pepper (adjust to your heat preference)
- •1 tsp black pepper (freshly ground)
- •1 tsp salt
- •1 lb sirloin steak (sliced thinly against the grain)
- •1 lb large shrimp (peeled and deveined)
- •1 red bell pepper (thinly sliced)
- •1 green bell pepper (thinly sliced)
- •½ yellow onion (thinly sliced)
- •3 cloves garlic (minced)
- •1 tbsp olive oil
- •1 tbsp butter (plus more for tortillas)
- •4 large flour tortillas (burrito-size)
- •3 cups shredded cheese blend (Monterey Jack and Sharp Cheddar recommended)
Instructions
- 1
Whisk the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl. Put the shrimp in one bowl and the sliced steak in another. Toss the shrimp with 1 tbsp of the seasoning and the steak with 1.5 tbsp of the seasoning.
- 2
Heat the olive oil in a large skillet over medium-high heat. Sear the steak in a single layer for 1-2 minutes per side until browned, then remove it. Cook the peppers and onion in the same skillet for 4-5 minutes until softened. Add the garlic and cook for 1 more minute, then remove the vegetables.
- 3
Reduce the heat to medium and melt 1 tbsp butter in the skillet. Cook the shrimp in a single layer for 1-2 minutes per side until pink and opaque. Remove the shrimp immediately.
- 4
Wipe the skillet clean and return it to medium heat. Lightly butter one side of a tortilla and place it butter-side down in the pan. Cover the tortilla with cheese, then arrange steak, shrimp, and vegetables over one half. Fold the empty half over the filling and cook for 2-3 minutes per side until golden and crisp. Repeat with the remaining tortillas and filling.
FAQ
Nutrition (per serving)
Calories
850
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