Description

Savory, spicy, and loaded with Southern flair, these quesadillas combine juicy steak, tender shrimp, and bold Creole seasoning in a crispy tortilla with melted cheese and sautéed veggies.

Ingredients

1 lb flank steak or skirt steak, thinly sliced against the grain
1/2 lb shrimp, peeled and deveined
2 tbsp Creole seasoning (divided)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
4–6 medium or large flour tortillas
2–3 tbsp olive oil or butter, for cooking
1 lime, cut into wedges

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Instructions

Slice steak and toss with half the Creole seasoning. Heat oil in a skillet over high heat and sear steak until browned and cooked through. Remove and set aside.
In the same skillet, add more oil if needed. Toss shrimp with remaining Creole seasoning and cook 2–3 minutes per side. Set aside with steak.
Add bell peppers and onion to the skillet. Sauté 5–6 minutes until soft and slightly charred. Remove from heat.
Heat a clean skillet or griddle over medium heat. Place one tortilla, layer with cheese, steak, shrimp, veggies, and more cheese. Top with another tortilla.
Cook quesadilla 2–3 minutes per side, pressing with a spatula, until golden and crispy. Repeat with remaining ingredients.
Let rest 1 minute, then slice into wedges. Serve hot with lime wedges and dipping sauces.

Notes

Add hot sauce or jalapeños for extra heat.
Try crawfish or scallops instead of shrimp for variation.
Include mushrooms, corn, or black beans for a veggie boost.
For low-carb, skip tortillas and serve over cauliflower rice or in lettuce wraps.