Juicy ribeye steak, tender shrimp, colorful peppers, and melty cheese folded into golden tortillas with a bold Creole kick. A restaurant-style meal you can whip up at home!
📋 Recipe Card
Servings: 6 quesadillas
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Dietary: High-Protein | WW-Friendly (modifications below)
✅ Ingredients
Quesadilla Base
- 2 ribeye steaks, cubed into ¼-inch pieces (WW swap: use lean sirloin)
- 1.5 lbs shrimp, peeled, deveined, and quartered
- 1 poblano pepper, chopped
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, sliced
- 1–2 tbsp avocado oil (WW swap: use cooking spray)
- Large flour tortillas (14-inch) (WW swap: use low-carb, high-fiber tortillas)
- Shredded Mexican cheese blend (WW swap: reduced-fat cheese)
Creole Rub
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust for heat)
- ½ tsp black pepper
- ½ tsp salt
👩🍳 Instructions
- Make the Creole Rub: Mix all spices together in a small bowl.
- Cook Steak: Heat a skillet over medium-high heat with 1 tbsp oil (or spray). Season steak cubes with half the Creole rub. Cook until browned, 3–4 minutes. Remove and set aside.
- Cook Shrimp: In the same skillet, add shrimp with remaining rub. Cook until pink, 2–3 minutes. Remove and set aside.
- Sauté Veggies: Add peppers and onions to the skillet. Cook until softened, 5–6 minutes.
- Assemble Quesadillas: Lay tortilla flat, sprinkle cheese, add steak, shrimp, and veggies, then top with more cheese. Fold tortilla in half.
- Cook Quesadillas: Heat a clean skillet or griddle. Cook each quesadilla 2–3 minutes per side until golden brown and cheese melts.
- Serve: Slice into wedges. Pair with salsa, avocado, or Greek yogurt instead of sour cream for a lighter dip.
