Description
These Steak and Shrimp Quesadillas are the ultimate surf-and-turf comfort food, packing juicy ribeye steak and tender shrimp into a crispy, golden tortilla. Seasoned with a homemade Cajun rub and drizzled with a zesty, creamy sauce, every bite creates an explosion of bold savory and spicy flavors. Loaded with melted cheese and sautéed peppers, this hearty meal is perfect for game days or whenever you crave a restaurant-quality quesadilla at home.
Ingredients
Main Ingredients
- 2 ribeye steaks, cubed into 1/4-inch pieces
- 1 1/2 pounds shrimp, peeled, deveined, and quartered
- 1 poblano pepper, chopped
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, sliced or chopped
- 1–2 tablespoons avocado oil (for cooking)
- 14-inch large flour tortillas
- Shredded Mexican cheese blend
Homemade Cajun Rub
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Tony Chachere’s Creole seasoning
Creamy Cajun Sauce
- 1 cup mayonnaise
- 2 tablespoons Worcestershire sauce
- Juice of 1/2 lemon
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon Tony Chachere’s Creole seasoning
Instructions
Prepare Rub and Sauce
In a small bowl, mix all the Cajun Rub ingredients. In a second bowl, whisk together all the Cajun Sauce ingredients. Set both aside.
Season Proteins
Place the cubed ribeye in a bowl, drizzle with a little avocado oil, and coat generously with the Cajun rub. Repeat this process with the quartered shrimp in a separate bowl. Refrigerate both while you prep the veggies.
Cook Vegetables
Heat a large griddle or skillet over medium heat with avocado oil. Add the chopped poblano, bell peppers, and onion. Season with a pinch of the rub. Cook for 6-8 minutes until soft and slightly charred. Set aside (or move to the cool side of the griddle).
Cook Steak
On the same hot griddle, add the seasoned steak. Cook for 6-8 minutes, tossing occasionally, until browned and cooked to your liking. Move aside.
Cook Shrimp
Add the seasoned shrimp to the griddle. Cook for 4-5 minutes, tossing often, until pink and opaque. Do not overcook.
Combine Filling
Mix the cooked shrimp, steak, and vegetables together on the griddle to meld the flavors.
Assemble
Place a large tortilla on the griddle. Toast for 1 minute, then flip. Sprinkle cheese over one half. Pile on the steak-shrimp-veggie mixture. Drizzle generously with the Cajun Sauce. Top with a little more cheese (to act as glue).
Toast
Fold the tortilla in half over the filling. Cook for about 2 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted.
Serve
Slice into wedges and serve hot with extra Cajun Sauce for dipping.
Notes
Size Matters: Cutting the ribeye and shrimp into small, uniform 1/4-inch pieces is crucial. This ensures you get a perfect mix of meat, seafood, and cheese in every bite without dragging out whole pieces of meat when you take a bite.
Cheese as Glue: Adding cheese to both the bottom and the top of the filling inside the tortilla helps hold the heavy ingredients together when you flip the quesadilla.
Sauce on the Side: The sauce is flavorful and spicy. Drizzling some inside adds moisture, but save plenty for dipping!
Cookware: A large flat-top griddle is easiest for managing the different components, but a large cast-iron skillet works well too you just may need to cook in batches.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner / Appetizer
- Method: Griddle / Pan-Fry
- Cuisine: Cajun-Mexican Fusion
Nutrition
- Serving Size: 1 Quesadilla Wedge
- Calories: 640
- Sugar: 4g
- Sodium: 1450mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 185mg
Keywords: steak and shrimp quesadilla, surf and turf recipe, cajun steak quesadilla, ribeye recipes, creamy cajun sauce, game day food, spicy quesadilla recipe