1️⃣ Title:

Easy Homemade Steak & Shrimp Quesadilla — A Traditional, Healthy Weeknight Favorite

2️⃣ Introduction (Storytelling + Emotion)

The first time I made a Steak & Shrimp Quesadilla, it was for a last-minute Sunday dinner when friends dropped by—warm tortillas, sizzling surf-and-turf filling, and that melt-everywhere cheese that brought everyone to the table. This Steak & Shrimp Quesadilla is one of those feel-good recipes that’s easy enough for a weeknight and special enough for family gatherings or casual holidays. It’s a cozy, slightly indulgent bite that still plays nicely with healthy swaps when you want to keep things lighter.

When to serve: weeknight dinners, weekend family meals, game-day snacks, or even a simple holiday appetizer when you want something warm, shareable, and fast.

🧂 Ingredients:

• 8 oz (225 g) flank steak or skirt steak, thinly sliced against the grain
• 8 oz (225 g) shrimp, peeled and deveined (medium, tails removed)
• 4 large flour tortillas (8–10-inch) — swap for whole wheat or gluten-free if needed
• 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
• 1 small red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil (divided)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (optional — for a little heat)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro (optional)
• Sour cream, salsa, and guacamole for serving

Optional additions:

• Sliced jalapeño for heat
• Black beans or corn for extra bulk
• Lime crema (mix sour cream with lime juice and a pinch of salt)

👩‍🍳 Directions:

1. Pat steak and shrimp dry. Toss steak slices with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Let marinate 10–15 minutes while you prep veggies.
2. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sauté sliced onion and bell pepper for 4–5 minutes until softened and slightly caramelized. Add garlic and cook 30 seconds more. Remove veggies to a plate.
3. In the same hot skillet, cook steak slices for 2–3 minutes per side (depending on thickness) for medium-rare to medium. Remove and let rest 5 minutes, then slice thinner if needed. (Total cook time: ~6 minutes.)
4. Quickly cook shrimp in the skillet for 2–3 minutes, turning once, until pink and opaque. Squeeze lime over shrimp and season with a little salt. Remove shrimp. (Do not overcook — shrimp cook very fast.)
5. Combine steak, shrimp, and sautéed veggies in a bowl. Stir in chopped cilantro and adjust seasoning. Taste and add more lime, salt, or spice if needed.
6. Wipe skillet clean and lower heat to medium. Place one tortilla in skillet. Sprinkle a thin layer of cheese over half the tortilla, add a generous portion of the steak & shrimp mixture, then top with more cheese. Fold the tortilla over to close.
7. Cook quesadilla 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Repeat with remaining tortillas and filling.
8. Let each quesadilla rest 1–2 minutes after cooking, then slice into wedges. Serve warm with sour cream, salsa, and guacamole.

Total active cook time: ~20–30 minutes. Total including marinating and resting: ~40 minutes.

💡 Tips & Variations:

• Healthy swaps:
  • Low-carb: use low-carb tortillas or large grilled romaine leaves as wraps.
  • Gluten-free: swap for certified gluten-free tortillas or corn tortillas (watch for tearing—use two if needed).
  • Dairy-free / Vegan: use plant-based "shrimp" and seitan or jackfruit for steak, plus vegan shredded cheese.
  • Leaner protein: swap steak for thinly sliced chicken breast or turkey for a lighter version.
• Flavor ideas:
  • Add a smoky kick with chipotle in adobo (1 tsp minced) mixed into the filling.
  • For Mediterranean twist: swap out spices, use feta and add roasted red peppers.
• Serving suggestions:
  • Pair with a bright corn and tomato salad, cilantro-lime rice, or simply a green salad to keep it balanced.
  • Make a dipping board: small bowls of pico de gallo, guacamole, sour cream, and hot sauce.
• Leftovers & storage:
  • Refrigerate: store cooled quesadilla wedges in an airtight container for up to 3–4 days.
  • Reheat: re-crisp in a skillet 2–4 minutes per side over medium heat, or bake at 350°F (175°C) for 8–10 minutes. Avoid microwaving if you want to keep the tortilla crisp.
  • Freeze: wrap individual wedges in foil and freeze up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes, flipping halfway.

7️⃣ 🩺 Health & Lifestyle Tie-in (Optional)

This Steak & Shrimp Quesadilla packs a protein punch: shrimp brings lean protein and omega-3s, while steak provides iron and B vitamins. Using olive oil and plenty of vegetables balances the meal with heart-healthy fats and fiber. Small choices like choosing whole-grain tortillas or adding a side salad can make it a satisfying, nourishing meal that helps support long-term health — and eating better now can save you on health costs down the road. Cooking at home is also one of the easiest ways to stretch your food budget and eat more mindfully.

8️⃣ ❤️ Conclusion

If you make this Steak & Shrimp Quesadilla, I’d love to hear how you customize it — drop a comment below or tag me on social so I can see your delicious spins. Cozy up with a warm wedge and enjoy—this one’s a keeper.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Steak & Shrimp Quesadilla

This easy and delicious Steak & Shrimp Quesadilla is perfect for weeknight dinners, combining tender steak, juicy shrimp, and melted cheese wrapped in crispy tortillas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Snack

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 oz flank steak or skirt steak, thinly sliced against the grain
• 8 oz shrimp, peeled and deveined (medium, tails removed)
• 4 large flour tortillas (8–10-inch) can swap for whole wheat or gluten-free if needed
• 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
• 1 small red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil (divided)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (optional — for a little heat)
• to taste Salt and freshly ground black pepper
• 1 Juice of 1 lime
• 2 tbsp chopped fresh cilantro (optional)
• Sour cream, salsa, and guacamole for serving

Optional Additions

• Sliced jalapeño for heat
• Black beans or corn for extra bulk
• Lime crema (mix sour cream with lime juice and a pinch of salt)

Method

 

Preparation

1. Pat steak and shrimp dry. Toss steak slices with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Let marinate 10–15 minutes while you prep veggies.
2. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sauté sliced onion and bell pepper for 4–5 minutes until softened and slightly caramelized. Add garlic and cook 30 seconds more. Remove veggies to a plate.

Cooking

1. In the same hot skillet, cook steak slices for 2–3 minutes per side (depending on thickness) for medium-rare to medium. Remove and let rest 5 minutes, then slice thinner if needed.
2. Quickly cook shrimp in the skillet for 2–3 minutes, turning once, until pink and opaque. Squeeze lime over shrimp and season with a little salt. Remove shrimp. (Do not overcook — shrimp cook very fast.)
3. Combine steak, shrimp, and sautéed veggies in a bowl. Stir in chopped cilantro and adjust seasoning. Taste and add more lime, salt, or spice if needed.

Assembly

1. Wipe skillet clean and lower heat to medium. Place one tortilla in skillet. Sprinkle a thin layer of cheese over half the tortilla, add a generous portion of the steak & shrimp mixture, then top with more cheese. Fold the tortilla over to close.
2. Cook quesadilla 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Repeat with remaining tortillas and filling.
3. Let each quesadilla rest 1–2 minutes after cooking, then slice into wedges. Serve warm with sour cream, salsa, and guacamole.

Notes

For healthy swaps, use low-carb tortillas or large grilled romaine leaves as wraps. For gluten-free, swap for certified gluten-free tortillas.