1-First, mix the garlic powder, onion powder, smoked paprika, and Creole seasoning to make the rub. Then, whisk together the mayonnaise, Worcestershire sauce, juice of ½ lemon, smoked paprika, garlic powder, and Creole seasoning for the sauce. Set both aside for later use.

2-Next, toss the steak cubes with avocado oil and coat them with the Creole rub, then refrigerate for at least 30 minutes. Coat the shrimp with the Creole rub and refrigerate as well. Chop the poblano and bell peppers, and slice the onion to prepare your veggies.

3-Heat oil in a skillet or griddle and cook the vegetables with a pinch of Creole rub until they are soft and translucent, about 6-8 minutes. Set them aside once done. Cook the steak cubes over medium heat for 6-8 minutes, turning once, and keep them warm.

4-Cook the shrimp for 4-5 minutes, tossing frequently until pink and opaque. Combine the steak, shrimp, and cooked vegetables, tossing for a few minutes to blend the flavors. Toast one side of a tortilla for 1 minute, flip it, sprinkle shredded cheese on half, add the meat and vegetable mixture, drizzle with Creole sauce, add more cheese, and fold the tortilla.

5-Toast the quesadilla for 2 minutes per side until golden and the cheese melts. Repeat for additional quesadillas, then slice into wedges and serve hot with extra Creole sauce for dipping. Preparation takes at least 30 minutes for marinating and 30-40 minutes for cooking and assembly.