Creole Steak & Shrimp Quesadillas

creole Steak & Shrimp Quesadillas are a bold and flavorful twist on a classic. Loaded with juicy steak, tender shrimp, and a blend of melty cheeses, all seasoned with smoky Creole spices, these quesadillas pack a punch in every bite. They’re crispy on the outside, rich and savory on the inside—a true crowd-pleaser for lunch, dinner, or even game day.

Why You’ll Love This Recipe

I love how this recipe combines two favorites—steak and shrimp—into one cheesy, spicy, crispy package. The Creole seasoning adds a deep, zesty flavor that sets these quesadillas apart from the usual Tex-Mex versions. They’re also incredibly versatile—I can serve them as an appetizer, snack, or full meal. Plus, they’re quick to prepare and always get rave reviews when I make them for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak (sirloin or flank works best), thinly sliced
• Shrimp, peeled and deveined
• Olive oil or butter
• Creole seasoning
• Garlic, minced
• Bell peppers, diced
• Onions, sliced
• Flour tortillas
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Sour cream or salsa (for serving, optional)

Directions

1. I start by seasoning both the steak and shrimp with Creole seasoning and set them aside.
2. In a skillet over medium-high heat, I heat a bit of olive oil and sear the steak slices until browned and just cooked through. I remove them from the pan and set them aside.
3. In the same skillet, I cook the shrimp until they’re pink and opaque—just 2 to 3 minutes. I remove them and set aside with the steak.
4. I sauté the onions and bell peppers until softened and slightly caramelized, then return the steak and shrimp to the pan and mix everything together.
5. To assemble the quesadillas, I heat a tortilla in a clean skillet, sprinkle one half with cheese, then add the steak and shrimp mixture, and top with more cheese.
6. I fold the tortilla over and cook until golden brown on both sides and the cheese is melted, flipping once.
7. I repeat with the remaining tortillas and filling, then slice and serve warm with sour cream or salsa if I want.

Servings and timing

This recipe makes about 4 large quesadillas, enough to serve 4 people as a main course. It takes roughly 30–35 minutes total—15 minutes of prep and 15–20 minutes of cook time.

Variations

Sometimes I add jalapeños or hot sauce to kick up the heat. I’ve also used different cheese blends depending on what I have on hand—pepper jack is great if I want something spicier. For a lighter version, I’ll use whole wheat tortillas or skip the cheese altogether and use avocado slices instead for creaminess. When I want to make it more filling, I toss in black beans or corn.

Storage/Reheating

If I have leftovers, I let the quesadillas cool, then store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat to keep the outside crispy. The microwave works too, but it can make them a little soggy, so I reheat in short bursts and keep an eye on them. For freezing, I wrap each quesadilla in foil or parchment and store in a zip-top bag—they reheat best straight from the freezer in the oven or air fryer.

FAQs

What kind of steak is best for quesadillas?

I like using sirloin or flank steak because they’re tender and cook quickly. I just slice them thinly against the grain for the best texture.

Can I use pre-cooked shrimp?

Yes, I’ve used pre-cooked shrimp before—just season them and heat them briefly in the pan with the other ingredients. It saves a few minutes and still tastes great.

How do I prevent the quesadillas from getting soggy?

I avoid overstuffing and make sure to cook them on medium heat so the tortillas crisp up without burning. A dry skillet works best—no oil needed once the filling is cooked.

Can I make these quesadillas ahead of time?

Absolutely. I assemble them, store in the fridge, and cook when ready to serve. Or I cook them fully and reheat just before serving—both work well.

What dipping sauces go well with these?

I like serving them with sour cream, salsa, guacamole, or even a spicy aioli. If I want something tangy, a squeeze of lime juice over the top adds a great finishing touch.

Conclusion

These Creole Steak & Shrimp Quesadillas are everything I want in a quick, flavorful meal—bold spices, melty cheese, and a mix of textures that keep every bite interesting. Whether I’m making a weeknight dinner or feeding a hungry crowd, this recipe always hits the spot. Once I tried this Creole twist, plain quesadillas just didn’t cut it anymore.

Print