Steak and Shrimp Quesadillas

Steak and Shrimp Quesadillas – Dreaming of a satisfying meal that combines succulent steak and juicy shrimp? This recipe offers a fantastic fusion of flavors and textures, all wrapped up in a crispy flour tortilla.

Craving Surf and Turf? Make Restaurant-Worthy Steak and Shrimp Quesadillas at Home!

Why You’ll Love This Recipe:

• Quick and Easy: Quesadillas come together in a flash, making them perfect for busy weeknights.
• Flavor Explosion: The combination of savory steak, tender shrimp, and melty cheese creates an irresistible taste sensation.
• Customizable: Feel free to experiment with different cheeses, spices, and toppings to personalize your quesadillas.

Essential Ingredients:

• Flour Tortillas: Large flour tortillas are the base for these quesadillas.
• Steak: Thin cuts like flank steak or skirt steak work best as they cook quickly.
• Shrimp: Medium shrimp, peeled and deveined, add a delightful seafood touch.
• Cheese: A Mexican blend or shredded cheddar cheese provides a creamy and melty element.
• Seasonings: Salt, pepper, and your favorite steak marinade or fajita seasoning will enhance the flavors.
• Optional Toppings: Guacamole, sour cream, salsa, pico de gallo, or fresh cilantro add extra flair.

Step-by-Step Guide to Quesadilla Perfection:

1. Marinate the Magic: Marinate your steak for at least 30 minutes in your chosen marinade for added tenderness and flavor. While the steak marinates, cook your shrimp in a skillet with a touch of olive oil until pink and opaque. Set aside.
2. Prepare the Steak: Heat a separate skillet over medium-high heat. Once hot, cook the marinated steak according to your desired doneness (rare, medium, or well-done). Slice the cooked steak into thin strips.
3. Assemble and Conquer: Heat a non-stick pan or griddle over medium heat. Place a tortilla on the pan and sprinkle with your favorite cheese. Top with half of the sliced steak and cooked shrimp, leaving space to fold the tortilla. Add more cheese and any desired toppings.
4. Crispy Perfection: Fold the tortilla in half and gently press down on the edges to seal. Cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining tortillas and filling.
5. Slice and Savor: Cut each quesadilla into wedges and serve immediately with your favorite dipping sauce, such as guacamole, sour cream, or salsa. Enjoy the delicious combination of steak and shrimp with every bite!

Tips for Success:

• Don’t Overcook: Both steak and shrimp cook quickly. Be mindful not to overcook them to prevent them from becoming tough.
• Cheese it Up: Use high-quality cheese that melts well for the ultimate gooey goodness.
• Get Creative: Feel free to experiment with different fillings and toppings to suit your preferences.
• Leftovers? Quesadillas can be stored in the refrigerator for up to 2 days and reheated in a pan or microwave.

So ditch the takeout menu and whip up a batch of these restaurant-worthy steak and shrimp quesadillas at home. This recipe is sure to become a new favorite for its ease, flavor, and versatility!

Steak and Shrimp Quesadillas

Yields: 2 servings Prep Time: 10 minutes Cook Time: 15 minutes

Ingredients:

• 2 large flour tortillas
• ½ pound flank steak, thinly sliced
• ½ pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• ½ cup shredded cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional toppings: guacamole, sour cream, salsa, pico de gallo, fresh cilantro

Instructions:

1. Marinate the steak for at least 30 minutes in your favorite marinade. While the steak marinates, heat olive oil in a skillet over medium heat and cook shrimp for 2-3 minutes per side, or until pink and opaque. Set cooked shrimp aside.
2. Discard marinade from steak and cook steak in a separate skillet over medium-high heat to desired doneness. Slice steak into thin strips.
3. Heat a non-stick pan or griddle over medium heat. Place one tortilla in the pan and sprinkle with half the cheese. Top with half of the sliced steak and cooked shrimp. Leaving space to fold the tortilla, add more cheese and any desired toppings.
4. Fold the tortilla in half and gently press down on the edges to seal. Cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining tortilla and filling.
5. Cut each quesadilla into wedges and serve immediately with your favorite dipping sauces.

Tips:

• Don’t overcook the steak or shrimp to prevent them from becoming tough.
• Use high-quality cheese that melts well for the ultimate gooey goodness.
• Feel free to experiment with different fillings and toppings to suit your preferences.