Bold Creole Steak and Shrimp Quesadillas with Cheese and Peppers

Ingredients

• 2 ribeye steaks, cubed into ¼-inch pieces
• 1 1/2 pounds shrimp, peeled, deveined, and quartered
• 1 poblano pepper, chopped
• 2 red bell peppers, chopped
• 1 yellow bell pepper, chopped
• 1 yellow onion, sliced
• 1-2 tablespoons avocado oil
• 14-inch tortillas
• Shredded Mexican cheese
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 2 tablespoons Tony's Creole Seasoning
• 1 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• ½ lemon, juiced
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 tablespoon Tony’s Creole seasoning