Ingredients
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
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
In separate bowls, combine the ingredients for the Creole rub and Creole sauce. Set them aside. Use the rub to season the steak and shrimp and use the sauce for the filling and as a dipping sauce.
Cut the ribeye steak into ¼-inch cubes and coat with avocado oil and the Creole rub. Quarter the shrimp and coat them with the rub. Refrigerate both to marinate.
Chop the poblano, red bell peppers, and yellow bell pepper. Slice the onion. These will be cooked to enhance the quesadilla’s flavor.
Heat a large griddle or skillet over medium heat with avocado oil. Add the vegetables and season lightly with Creole rub. Cook for 6-8 minutes, stirring until they are soft and translucent. Set aside.
Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly. Keep warm on the side.
Add the seasoned shrimp to the griddle and cook for 4-5 minutes, tossing every minute until pink and opaque. Combine with the cooked steak and vegetables.
Mix the cooked steak, shrimp, and vegetables together on the griddle for a couple of minutes to meld the flavors.
Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip, sprinkle with cheese, add filling, drizzle with Creole sauce, and fold into a half-moon shape.
Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese melts. Adjust heat to prevent burning. Repeat with remaining tortillas.
Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
