Instructions
Step 1: Season the steak and shrimp with Creole seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes until browned but still tender, then remove. In the same skillet, cook the shrimp for 2-3 minutes until pink and opaque. Set aside.
Step 2: In the same skillet, sauté the bell peppers and red onion for 3-4 minutes until softened.
Step 3: Assemble the quesadillas by layering cheese, steak, shrimp, and sautéed veggies onto one half of each tortilla. Fold over.
Step 4: Melt butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and the cheese is melted.
Step 5: Slice into wedges and garnish with chopped cilantro if desired. Serve hot with salsa, sour cream, or guacamole.
Storage Information
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness. Avoid microwaving, as it may make the tortillas soggy.
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