Surf and Turf Quesadilla

Name: Surf and Turf Quesadilla
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tortillas (large); 1 cup cooked steak, sliced; 1 cup cooked shrimp, deveined; 1 cup shredded cheese (cheddar or Mexican blend); 1/2 cup bell peppers, sliced; 1/4 cup green onions, chopped; 2 tablespoons olive oil; 1 tablespoon lime juice; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Clean & Simple Meals

I absolutely love making Surf and Turf Quesadillas at home. The combination of juicy steak and succulent shrimp wrapped in a crispy tortilla is simply irresistible. Every time I serve these up, they get devoured within moments! This recipe is perfect for a family dinner or a casual get-together with friends. The flavor profile is elevated with some fresh herbs and spices, making every bite a delightful surprise. I can't wait for you to try it; I'm sure it will quickly become a favorite in your house too!

Created by

Tom

Last updated on 2026-01-05T20:06:29.546Z

When I first tried Surf and Turf in a restaurant, I was inspired to recreate it at home but with a fun twist. I experimented with different cheeses and spices, ultimately landing on a blend that perfectly complements the rich flavors of the steak and shrimp. To enhance the texture, I grill the quesadillas until perfectly crispy, which is something I learned from a chef I admire.

One tip that truly made a difference was marinating the shrimp and steak for at least 30 minutes. This allows the flavors to penetrate the meat, ensuring that each bite bursts with flavor. Trust me, once you taste the results, you’ll understand why this method works so beautifully!

        Why You'll Love This Recipe
        Savory combination of tender steak and juicy shrimp
Crispy, golden tortillas that hold it all together
Perfectly seasoned with fresh herbs for an extra kick

      

Choosing the Right Ingredients

The quality of the ingredients you choose can significantly influence the outcome of your Surf and Turf Quesadilla. When selecting steak, a cut like ribeye or sirloin offers the perfect balance of flavor and tenderness. For shrimp, make sure to opt for fresh or high-quality frozen shrimp; they should be firm and smell like the ocean. If you only have smaller shrimp on hand, they work just as well—just adjust your cooking time to avoid overcooking.

Don't overlook the importance of the cheese in this recipe. A good melting cheese like cheddar or a Mexican blend provides that creamy texture that complements the juicy steak and succulent shrimp. If you're feeling adventurous, consider adding some pepper jack for a spicy kick or using a dairy-free cheese alternative if you're looking for a vegan option.

Perfecting Your Cooking Technique

When marinating the steak and shrimp, aim for at least 30 minutes to allow the flavors to penetrate. If time permits, marinate for up to 2 hours for the best flavor. Be sure to use a non-reactive bowl, like glass or ceramic, to avoid any unwanted chemical reactions with the acid from the lime juice. This step is crucial as it not only enhances the taste but also helps to tenderize the meat.

Cooking the quesadilla is all about achieving that perfect golden brown crust while ensuring the cheese melts completely. I recommend using a cast iron skillet for even heat distribution, which can help achieve a crispy exterior. Keep your heat at medium to prevent burning; if your quesadilla browns too quickly, lower the heat and give it a couple of additional minutes to finish cooking through.

Ingredients

Gather these fresh ingredients to make the perfect Surf and Turf Quesadilla:

For the Quesadilla

2 tortillas (large)
1 cup cooked steak, sliced
1 cup cooked shrimp, deveined
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup bell peppers, sliced
1/4 cup green onions, chopped

For the Marinade

2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

Make sure to have all items ready before you start assembling your quesadillas.

Instructions

Follow these easy steps to create delicious Surf and Turf Quesadillas:

Prepare the Marinade

In a mixing bowl, combine the olive oil, lime juice, cumin, paprika, salt, and pepper. Add the sliced steak and shrimp. Marinate for at least 30 minutes.

Cook the Fillings

Heat a skillet over medium heat. Add marinated steak and shrimp, cooking until the steak is cooked to your desired doneness and the shrimp is pink and opaque, about 5-7 minutes.

Assemble the Quesadilla

On one tortilla, layer half of the cheese, then the cooked steak, shrimp, bell peppers, and green onions. Top with remaining cheese and place the second tortilla on top.

Cook the Quesadilla

Wipe the skillet clean and add a bit of oil. Place the quesadilla in the skillet, cooking for about 4-5 minutes on each side until the tortillas are golden and the cheese is melted.

Serve

Remove from the skillet and cut into wedges. Serve hot with salsa or guacamole.

Enjoy your homemade Surf and Turf Quesadillas!

Pro Tips

For added freshness, consider serving with a side of salsa verde or a dollop of sour cream. You can also swap out shrimp for scallops or use different cheeses to personalize your quesadilla.

Serving Suggestions

Serving your Surf and Turf Quesadilla with complementary sides can elevate the meal. Consider a fresh cilantro-lime rice or a bright corn salad to balance the richness of the quesadilla. It's also great served with a variety of dips such as homemade guacamole or a tangy salsa to add layers of flavor and texture.

If you're hosting a gathering, you can make a quesadilla platter. Cut the quesadilla into smaller wedges and arrange them beautifully on a large serving tray, accompanied by dips in small bowls. This encourages sharing and makes for a festive presentation that draws guests in.

Storing and Reheating Tips

If you find yourself with leftover quesadillas, they store wonderfully in the refrigerator for up to 3 days. To keep them crispy, place parchment paper between the layers if stacking them in a container. When reheating, I recommend using an air fryer or skillet, as the microwave may make them soggy. Reheat on medium heat for about 3-4 minutes per side until they are warm and the tortillas regain their crispiness.

For longer storage, you can freeze the assembled quesadillas before cooking. Wrap them tightly in foil or plastic wrap, and they will last for up to 3 months. When you're ready to enjoy them, cook directly from frozen, adding an extra 2-3 minutes to the cooking time to ensure they are heated through.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, just be sure to thaw them completely and pat them dry before marinating.

→ What type of cheese works best?

Cheddar and Mexican blends are great choices because they melt well and complement the flavors.

→ Can I make these ahead of time?

You can prepare the filling ahead of time and assemble the quesadilla just before cooking to ensure they remain crispy.

→ What can I serve with my quesadilla?

Salsa, guacamole, and a refreshing salad pair wonderfully with Surf and Turf Quesadillas.