Surf & Turf Jalapeño Queso Tostadas
Surf & Turf Jalapeño Queso Tostadas
Ingredients
For the Guacamole
- 3 avocados
- 3 roma tomatoes, diced
- 3 tablespoons cilantro, chopped
- 3 limes, juiced
- 1 small red onion, diced
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Surf & Turf
- 1 pound large shrimp, peeled and deveined
- 1 pound steak, cubed
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- 2 teaspoons salt
- 2 tablespoons oil, for cooking
For the Jalapeño Queso
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 12 ounces shredded quesadilla cheese
- 2 jalapeños, diced (seeds optional for more heat)
- 1 teaspoon seasoning blend, from surf & turf, to taste
For Assembly
- 8 tostada shells
- 1 cup pico de gallo
Instructions
- 1
Prepare the Guacamole: In a medium bowl, scoop the flesh from the avocados. Add the diced roma tomatoes, diced red onion, and chopped cilantro. Squeeze in the juice from the limes. Season with salt and black pepper to taste. Mash all ingredients together until well combined but still slightly chunky. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
⏱️ 10 min
- 2
Prepare the Seasoning Blend: In a small bowl, combine the cumin, garlic powder, black pepper, chili powder, and salt. Mix well.
⏱️ 2 min
- 3
Season the Surf & Turf: Evenly season both the cubed steak and the large shrimp with the prepared seasoning blend.
⏱️ 3 min
- 4
Cook the Steak: Heat 1 tablespoon of oil in a large skillet or cast iron pan over high heat until very hot. Add the seasoned cubed steak and cook for 3-5 minutes, turning occasionally, until desired doneness is reached. Remove the steak from the pan and set aside.
⏱️ 5 min
- 5
Cook the Shrimp: Add the remaining 1 tablespoon of oil to the same pan. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside.
⏱️ 5 min
- 6
Prepare the Jalapeño Queso: In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux. Slowly pour in the milk while whisking constantly to prevent lumps, until a smooth sauce forms.
⏱️ 5 min
- 7
Finish the Queso: Reduce heat to low. Add the shredded quesadilla cheese to the sauce, stirring until melted and smooth. Stir in the diced jalapeños (and seeds if you prefer more heat). Add about 1 teaspoon of the seasoning blend (or to taste) used for the surf & turf. Mix until well combined and the queso is smooth and creamy.
⏱️ 5 min
- 8
Assemble the Tostadas: Spread a generous layer of the prepared guacamole onto each tostada shell. Arrange a portion of the cooked shrimp on top of the guacamole, followed by a portion of the cooked steak.
⏱️ 5 min
- 9
Garnish and Serve: Top each tostada with a spoonful of pico de gallo. Drizzle generously with the warm jalapeño queso. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Surf & Turf Jalapeño Queso Tostadas
For the Guacamole
- 3 avocados
- 3 roma tomatoes, diced
- 3 tablespoons cilantro, chopped
- 3 limes, juiced
- 1 small red onion, diced
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Surf & Turf
- 1 pound large shrimp, peeled and deveined
- 1 pound steak, cubed
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- 2 teaspoons salt
- 2 tablespoons oil, for cooking
For the Jalapeño Queso
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 12 ounces shredded quesadilla cheese
- 2 jalapeños, diced (seeds optional for more heat)
- 1 teaspoon seasoning blend, from surf & turf, to taste
For Assembly
- 8 tostada shells
- 1 cup pico de gallo
Instructions
- 1
Prepare the Guacamole: In a medium bowl, scoop the flesh from the avocados. Add the diced roma tomatoes, diced red onion, and chopped cilantro. Squeeze in the juice from the limes. Season with salt and black pepper to taste. Mash all ingredients together until well combined but still slightly chunky. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
⏱️ 10 min - 2
Prepare the Seasoning Blend: In a small bowl, combine the cumin, garlic powder, black pepper, chili powder, and salt. Mix well.
⏱️ 2 min - 3
Season the Surf & Turf: Evenly season both the cubed steak and the large shrimp with the prepared seasoning blend.
⏱️ 3 min - 4
Cook the Steak: Heat 1 tablespoon of oil in a large skillet or cast iron pan over high heat until very hot. Add the seasoned cubed steak and cook for 3-5 minutes, turning occasionally, until desired doneness is reached. Remove the steak from the pan and set aside.
⏱️ 5 min - 5
Cook the Shrimp: Add the remaining 1 tablespoon of oil to the same pan. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside.
⏱️ 5 min - 6
Prepare the Jalapeño Queso: In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux. Slowly pour in the milk while whisking constantly to prevent lumps, until a smooth sauce forms.
⏱️ 5 min - 7
Finish the Queso: Reduce heat to low. Add the shredded quesadilla cheese to the sauce, stirring until melted and smooth. Stir in the diced jalapeños (and seeds if you prefer more heat). Add about 1 teaspoon of the seasoning blend (or to taste) used for the surf & turf. Mix until well combined and the queso is smooth and creamy.
⏱️ 5 min - 8
Assemble the Tostadas: Spread a generous layer of the prepared guacamole onto each tostada shell. Arrange a portion of the cooked shrimp on top of the guacamole, followed by a portion of the cooked steak.
⏱️ 5 min - 9
Garnish and Serve: Top each tostada with a spoonful of pico de gallo. Drizzle generously with the warm jalapeño queso. Serve immediately and enjoy!
⏱️ 5 min