Surf and Turf Quesadilla

Name: Surf and Turf Quesadilla
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz flank steak, thinly sliced; 8 oz shrimp, peeled and deveined; 4 large flour tortillas; 2 cups shredded cheese (cheddar or a blend); 1 bell pepper, thinly sliced; 1 small onion, thinly sliced; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper, to taste; Fresh cilantro, for garnish; Salsa, for serving

Highlighted under: Quick & Tasty Creations

I love making Surf and Turf Quesadillas because they perfectly combine the rich flavors of steak and shrimp. The first time I tried this recipe, I was amazed at how the savory meat paired with the crunch of fresh veggies and the gooey cheese created an explosion of flavors in every bite. It has become a favorite in our household, especially for gatherings. Plus, it’s a simple and fun dish to prepare, making it perfect for both casual meals and special occasions.

Created by

Emily

Last updated on 2026-01-05T22:41:27.933Z

When I first made Surf and Turf Quesadillas, I couldn’t believe how simple yet extravagant they tasted. Using seasoned steak and succulent shrimp creates a seafood experience that’s hard to resist. Pairing this with a fresh salsa adds a delightful contrast that elevates the dish even further. I found that letting the steak rest before slicing it allows the juices to redistribute, making every bite tender and juicy.

A tip I learned is to preheat the skillet before adding the quesadilla. This ensures that you get that perfect crispy texture on the outside while keeping the inside cheesy and warm. It’s a game changer for achieving the best quesadilla possible!

        Why You'll Love This Recipe
        Savory steak combined with succulent shrimp in every bite
Crispy, golden exterior with a cheesy, melty inside
Quick and easy to make, perfect for any occasion

      

Maximizing Flavor with Seasoning

Proper seasoning is crucial for both the steak and shrimp in this Surf and Turf Quesadilla. I recommend a generous sprinkle of salt and freshly cracked black pepper to enhance the natural flavors of the proteins. Adding garlic powder to the flank steak not only offers an aromatic kick but also complements the sweetness of the sautéed vegetables. Letting the steak rest for a few minutes before slicing allows the juices to redistribute, ensuring every bite remains juicy and flavorful.

While nighttime grilling can be an excellent alternative for cooking the steak, using a skillet allows for more control over the heat. Aim for medium-high heat—if the oil shimmers when added, you’re in the right range. The goal is to achieve a beautiful sear, creating a rich crust on the steak while the inside stays tender and pink.

Customizing Your Quesadilla

One of the joys of making quesadillas is their versatility; you can easily customize the ingredients based on dietary preferences. If you're looking for a lighter option, consider swapping the flank steak for grilled chicken or turkey, and use reduced-fat cheese without sacrificing the melty goodness. For a vegetarian version, you could double the amount of sautéed vegetables and introduce hearty ingredients like mushrooms or beans for added texture and protein.

Additionally, varying the type of cheese can elevate your quesadilla experience. While cheddar is a classic choice, experimenting with Monterey Jack or pepper jack can add a creamy texture and a hint of spice. Mixing cheeses can create a more complex flavor profile; just ensure you maintain about two cups of shredded cheese to ensure gooeyness in every bite.

Ingredients

Gather these delicious ingredients to start making your Surf and Turf Quesadilla:

Ingredients

8 oz flank steak, thinly sliced
8 oz shrimp, peeled and deveined
4 large flour tortillas
2 cups shredded cheese (cheddar or a blend)
1 bell pepper, thinly sliced
1 small onion, thinly sliced
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Salsa, for serving

Now that you have all your ingredients ready, let’s move on to the steps!

Instructions

Follow these simple steps to create your Surf and Turf Quesadilla:

Cook the Steak and Shrimp

In a skillet over medium-high heat, add olive oil. Season the flank steak with salt, pepper, and garlic powder. Sear the steak for about 3-4 minutes on each side until cooked to your liking.

Remove it from the skillet and let it rest. In the same skillet, add the shrimp and cook for 2-3 minutes until they turn pink and opaque.

Sauté the Vegetables

In the same skillet, add sliced bell pepper and onion. Sauté for about 3-4 minutes until they are soft and slightly caramelized.

Assemble the Quesadilla

Lay a tortilla flat and sprinkle half of the cheese over half of the tortilla. Layer with sliced steak, cooked shrimp, sautéed vegetables, and the remaining cheese. Fold the tortilla over to create a half-moon shape.

Cook the Quesadilla

Return the quesadilla to the skillet and cook for about 3-4 minutes on each side until golden brown and crisp. Remove from heat and let it sit for a minute before cutting into wedges.

Serve your Surf and Turf Quesadilla with fresh salsa and garnish with cilantro. Enjoy!

Pro Tips

For extra flavor, marinate the flank steak in lime juice and your favorite spices before cooking. You can also add avocado or jalapeños for an extra kick!

Serving Suggestions

To enhance your Surf and Turf Quesadilla experience, consider serving them with a variety of dips. A fresh guacamole or a zesty lime crema can add a royal touch, balancing the rich flavors of the steak and shrimp. For those who like a kick, a spicy salsa or a fresh pico de gallo can bring brightness and acidity, elevating the overall taste profile.

Another fun serving option is to cut the quesadillas into smaller wedges for sharing. These bite-sized portions are perfect for gatherings, allowing guests to sample different dips while enjoying a flavorful twist on traditional quesadillas. Pair them with a refreshing beverage, like a light beer or a citrusy mocktail, to round out the meal.

Make-Ahead Tips

If you're planning to serve these Surf and Turf Quesadillas for a gathering, preparation can be streamlined. You can marinate the steak in advance with your favorite spices, allowing it to tenderize and absorb flavors overnight. Additionally, the vegetables can be pre-sliced, and the cheese shredded ahead of time, making assembly quick and easy when you're ready to cook.

Quesadillas can also be made in advance and frozen for future meals. After cooking them until golden brown, let them cool completely. Separate each quesadilla with parchment paper and wrap them tightly in foil or freezer bags for up to three months. When ready to eat, simply reheat them in a skillet over medium heat or in the oven until they are heated through and crispy again.

Questions About Recipes

→ Can I use chicken instead of steak or shrimp?

Absolutely! Grilled or cooked chicken works perfectly in this recipe.

→ What type of cheese is best for quesadillas?

Cheddar melts beautifully, but feel free to experiment with Monterey Jack or a cheese blend.

→ How do I store leftovers?

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

→ Can I make these quesadillas in advance?

Yes! You can prepare the fillings ahead of time and assemble the quesadillas right before cooking.