California's 1970s surf culture accidentally created this fusion when Mexican cooks started grilling leftover lobster with steak.
Surf and Turf Quesadilla
Dive into a mouthwatering experience with our Surf and Turf Quesadilla, where tender steak meets succulent shrimp in a crispy tortilla embrace. Packed with gooey cheese and a hint of zesty lime, this delightful dish is perfect for your next taco night or casual gathering. Get ready to savor every bite of this unbeatable flavor duo!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Bell peppers
- Cayenne pepper
🥩Meat & Seafood(2)
- Shrimps (454 g)
- Steak (454 g)
🥛Dairy & Eggs(1)
- Mozzarella & Colby jack cheese (480 ml)
🫙Pantry Staples(3)
- Honey chipotle bbq sauce (240 ml)
- Oil (30 ml)
- Tortilla wraps
🧂Spices & Seasonings(4)
- Garlic powder
- Italian seasoning
- Old bay
- Smoked paprika
🍯Sauces & Condiments(3)
- Honey mustard (30 ml)
- Mayonnaise (240 ml)
- Yellow mustard (30 ml)
👨🍳 Instructions
- 1
Marinate the steak and shrimp with smoked paprika, cayenne pepper, Old Bay, garlic powder, Italian seasoning, and oil.
- 2
Cook the marinated steak and shrimp, then assemble the quesadilla with tortilla wraps, cheese, bell peppers, and the cooked steak and shrimp.
- 3
Grill the quesadilla until the cheese is melted and the tortilla is golden brown.
- 4
Serve with the sauce made from mayonnaise, yellow mustard, honey mustard, and honey chipotle BBQ sauce.
💡 Pro Tips
- ✓Cook steak and shrimp to different internal temperatures (steak to 130°F for medium-rare, shrimp to 145°F) because proteins denature at different rates and overcooking shrimp makes it rubbery while undercooking steak leaves it tough.technique130°F steak, 145°F shrimp
- ✓Use a 2:1 ratio of melting cheese to semi-hard cheese (like 2 parts Monterey Jack to 1 part sharp cheddar) because melting cheeses provide stretch while aged cheeses add flavor complexity without becoming stringy.ingredient2:1 ratio
- ✓Grill quesadillas at medium heat (300-325°F) for 3-4 minutes per side because this allows cheese to melt completely before tortilla burns, as cheese melting requires sustained heat rather than high temperature.timing300-325°F, 3-4 minutes
- ✓Pat proteins completely dry before marinating and let marinate for exactly 30 minutes because surface moisture prevents proper seasoning penetration and longer marination with acidic spices breaks down delicate shrimp proteins.technique30 minutes
- ✓Use a cast iron skillet or griddle for quesadillas because the thermal mass provides even heat distribution at 325°F, preventing hot spots that create burnt tortilla with unmelted cheese centers.equipment325°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
California's 1970s surf culture accidentally created this fusion when Mexican cooks started grilling leftover lobster with steak.
Surf and Turf Quesadilla
Dive into a mouthwatering experience with our Surf and Turf Quesadilla, where tender steak meets succulent shrimp in a crispy tortilla embrace. Packed with gooey cheese and a hint of zesty lime, this delightful dish is perfect for your next taco night or casual gathering. Get ready to savor every bite of this unbeatable flavor duo!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Bell peppers
- Cayenne pepper
🥩Meat & Seafood(2)
- Shrimps (454 g)
- Steak (454 g)
🥛Dairy & Eggs(1)
- Mozzarella & Colby jack cheese (480 ml)
🫙Pantry Staples(3)
- Honey chipotle bbq sauce (240 ml)
- Oil (30 ml)
- Tortilla wraps
🧂Spices & Seasonings(4)
- Garlic powder
- Italian seasoning
- Old bay
- Smoked paprika
🍯Sauces & Condiments(3)
- Honey mustard (30 ml)
- Mayonnaise (240 ml)
- Yellow mustard (30 ml)
👨🍳 Instructions
- 1
Marinate the steak and shrimp with smoked paprika, cayenne pepper, Old Bay, garlic powder, Italian seasoning, and oil.
- 2
Cook the marinated steak and shrimp, then assemble the quesadilla with tortilla wraps, cheese, bell peppers, and the cooked steak and shrimp.
- 3
Grill the quesadilla until the cheese is melted and the tortilla is golden brown.
- 4
Serve with the sauce made from mayonnaise, yellow mustard, honey mustard, and honey chipotle BBQ sauce.
💡 Pro Tips
- ✓Cook steak and shrimp to different internal temperatures (steak to 130°F for medium-rare, shrimp to 145°F) because proteins denature at different rates and overcooking shrimp makes it rubbery while undercooking steak leaves it tough.technique130°F steak, 145°F shrimp
- ✓Use a 2:1 ratio of melting cheese to semi-hard cheese (like 2 parts Monterey Jack to 1 part sharp cheddar) because melting cheeses provide stretch while aged cheeses add flavor complexity without becoming stringy.ingredient2:1 ratio
- ✓Grill quesadillas at medium heat (300-325°F) for 3-4 minutes per side because this allows cheese to melt completely before tortilla burns, as cheese melting requires sustained heat rather than high temperature.timing300-325°F, 3-4 minutes
- ✓Pat proteins completely dry before marinating and let marinate for exactly 30 minutes because surface moisture prevents proper seasoning penetration and longer marination with acidic spices breaks down delicate shrimp proteins.technique30 minutes
- ✓Use a cast iron skillet or griddle for quesadillas because the thermal mass provides even heat distribution at 325°F, preventing hot spots that create burnt tortilla with unmelted cheese centers.equipment325°F