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Surf & Turf Quesadilla

Frank Palladino

These Surf & Turf Quesadillas have become a family favorite at Frank’s parties. The shrimp and carne asada are overflowing out of the crispy Mi Rancho Simply Authentic Soft Taco Flour Tortillas. We recommend preparing many at once and allowing everyone fix them exactly as they please, topping with their favorite salsa or guacamole.



  • 8 Mi Rancho Simply Authentic Soft Taco Flour Tortillas
  • 1 lb. Skirt Steak
  • 2 tbsp. Olive Oil
  • 1 tbsp. Teriyaki Sauce
  • Minced Garlic (3 cloves)
  • Salt and Pepper to Taste
  • ¾ lb. 32 count Shrimp
  • 4 tbsp. Butter
  • ¼ cup Dry White Wine (recommend Sauvignon Blanc)
  • 2 cups Shredded Monterrey Jack Cheese


Mix olive oil, teriyaki sauce, garlic, salt and pepper. In a large bowl, cover skirt steak with marinade. Let sit for 10-15 minutes. Heat BBQ to 350°F. Grill steak on each side for 1 minute. Set aside.

Melt butter in sauté pan. Add shrimp to pan and toss until pink. Add white wine and cook down for 2 minutes. Remove from heat.
Chop skirt steak and shrimp into smaller bite-sized pieces and set aside.

Heat griddle to 350°F and brush with butter. Place tortilla on grill and cover with ¼ cup cheese. Generously add steak and shrimp onto one half of the tortilla. Fold in half. Cook for 60-90 seconds on each side until golden brown. Remove from heat. Slice into 3 triangles per quesadilla.

Serve with sour cream, guacamole or salsa.

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