Name: Creole Steak Shrimp Quesadillas
Ingredients: 8 oz (225g) flank steak or sirloin, thinly sliced; 8 oz (225g) large shrimp, peeled and deveined; 4 large flour tortillas (10-inch/25cm diameter); 2 cups (8 oz/225g) shredded Monterey Jack and cheddar cheese blend; 1 medium bell pepper (preferably red), thinly sliced; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 2 tablespoons Creole seasoning, divided; 1 tablespoon Worcestershire sauce; 2 tablespoons olive oil, divided; 2 tablespoons butter, divided; 2 tablespoons fresh parsley, chopped; 1 lime, cut into wedges for serving; Sour cream and sliced green onions for garnish (optional)

Description

Spice up taco Tuesday with these Creole Steak Shrimp Quesadillas that bring New Orleans flair right to your dinner table. The crispy tortillas packed with juicy steak and shrimp will make your taste buds dance with joy!

Ingredients

Scale

8 oz (225g) flank steak or sirloin, thinly sliced
8 oz (225g) large shrimp, peeled and deveined
4 large flour tortillas (10-inch/25cm diameter)
2 cups (8 oz/225g) shredded Monterey Jack and cheddar cheese blend
1 medium bell pepper (preferably red), thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tablespoons Creole seasoning, divided
1 tablespoon Worcestershire sauce
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 tablespoons fresh parsley, chopped
1 lime, cut into wedges for serving
Sour cream and sliced green onions for garnish (optional)

Instructions

Toss sliced steak with 1 tablespoon Creole seasoning and Worcestershire sauce in a bowl. In another bowl, toss shrimp with remaining Creole seasoning. Let both marinate for 15 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook steak for 2-3 minutes on one side, flip and cook 1-2 minutes more until browned but slightly pink inside. Transfer to a plate and tent with foil.
In the same skillet, add 1 tablespoon butter and cook seasoned shrimp for 1-2 minutes per side until pink and opaque. Remove to the plate with steak.
Add remaining olive oil to skillet. Sauté onions and bell peppers for 4-5 minutes until softened. Add garlic for the last 30 seconds. Season with a pinch of salt and transfer to a separate plate.
Wipe skillet clean and return to medium heat. Butter one side of each tortilla. Place tortilla in pan buttered side down, and sprinkle 1/4 cup cheese over half the tortilla.
Add a quarter of the steak, shrimp, and vegetable mixture over the cheese. Top with another 1/4 cup cheese and fold the empty half of the tortilla over.
Cook for 2-3 minutes until golden brown on bottom. Carefully flip and cook another 2 minutes until other side is golden and cheese is melted.
Transfer to cutting board and repeat with remaining ingredients to make four quesadillas. Cut into triangles, sprinkle with parsley, and serve with lime wedges.