Surf and Turf Quesadilla

I could live off of quesadillas. This appetizer or entree is yet another item that has endless possibilities. The quesadilla is a true delight and one of those things that if you have corn or flour tortillas laying around, or if you want to make your own, you are pretty much good to go with creativity.

Surf and Turf Quesadilla

I love the quesadilla for this. Simple cheese for the kids, heck, throw in some smoked ham for a ham and cheese, bacon and egg for breakfast, steak and shrimp for dinner, fish, chicken and arugula… you see where I am heading right? The possibilities are endless. This is what I love.

My latest creation was a surf and turf quesadilla. It was yummy, full of flavor, and kept calling you back for more. A perfect use of leftovers as well. Keep in mind that my heart if with corn tortillas. They are my go to tortilla for tacos and enchiladas, but not for the quesadilla. My heart is with the flour tortilla however when it comes to quesadillas and fajitas.

Let’s get started.

Ingredients:

  • flour tortillas, they must be able to lay flat in your skillet
  • shredded jack cheese, about 1/2 cup or more per quesadilla
  • left overs, (I used kebabs made of beef tenderloin, shrimp, and portabella mushrooms from the night before)
  • Avocado, sliced

I love making quesadillas, probably because it is a prime opportunity to bring out one of my cast iron skillets. Typically you would lightly oil your skillet pan, but there is something I really like about having the cast iron skillet do all of the cooking of the tortilla. It brings about a smokier flavor, if you will. It is up to you, however, if you want to lightly lube up your skillet.

Surf and Turf Quesadilla

Bring the skillet to a medium heat.  Lay a flour tortilla on the bottom. Layer the cheese on the bottom, then top one half of the quesadilla, with some of the beef, shrimp, and sliced portabella mushrooms. Continue to cook on medium heat until the cheese is melted. Fold half of the tortilla over, and turn the heat to low. Cook for a minute or two, then flip it on the other side, and cook for another minute or two.

Repeat with however many quesadillas you want to provide. Keep in mind that you make these ahead of time, and warm them in the oven on low heat, if you are planning ahead for a party.

One thing is certain, the cheese is awesome. You put the killer flavors of shrimp and beef together, and you have a home run hitter here.

Question for you, what is your favorite style of quesadilla?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Surf and Turf Quesadilla”

  1. My favorite quesadilla? How could I pick? But a great, easy, and unique party hors d’oevre is grilled pineapple and pepperjack quesadillas. The pineapple can be grilled (in slabs) several days in advance, then diced up in the am of the party, making it super fast and not messy to whip up the apps.

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