Crab Shrimp Queso Snack (Printer-Friendly)

Golden, crispy tortillas filled with crab, shrimp, cheeses, and spices, drizzled with warm queso for a melty finish.

# What You’ll Need:

→ Seafood

01 - 120 grams cooked shrimp, finely chopped

02 - 120 grams crab meat, moist and flaky

→ Cheeses

03 - 85 grams Monterey Jack cheese, shredded

04 - 113 grams cream cheese, full fat

→ Tortillas and Dips

05 - 8 small flour tortillas (approximately 15 cm / 6 inch diameter)

06 - 240 milliliters warm queso dip, mild or spicy

→ Herbs and Spices

07 - 15 grams fresh cilantro leaves, chopped

08 - 1 teaspoon garlic powder

09 - 1 teaspoon smoked paprika

→ Fats

10 - 28 grams unsalted butter or neutral oil (such as canola) for frying

# Steps to Follow:

01 - In a mixing bowl, combine finely chopped shrimp, crab meat, shredded Monterey Jack, cream cheese, warm queso dip, chopped cilantro, garlic powder, and smoked paprika. Mix thoroughly until ingredients are well incorporated and the mixture is creamy but not watery.

02 - Lay one flour tortilla flat on a clean surface. Spoon 2 to 3 tablespoons of the filling along the lower third of the tortilla. Roll the tortilla tightly to enclose the filling, ensuring no filling escapes. Secure the seam with a toothpick.

03 - Heat unsalted butter or oil in a skillet over medium heat. Place the rolled tortillas seam side down and fry in batches, turning as needed, until all sides are golden brown and crisp, about 2 to 3 minutes per side.

04 - Transfer the crispy rolls to a serving platter. Carefully remove toothpicks. Drizzle with warm queso dip and sprinkle additional chopped cilantro on top. Serve immediately to enjoy the melty cheese and crunchy texture.

# Helpful Hints:

01 - Warm tortillas briefly before rolling to prevent tearing and chill filling if too soft for easier handling.

02 - Store cooled leftovers in an airtight container in the refrigerator for up to two days; reheat in an oven to restore crispness.

03 - These can be made ahead by preparing filling and rolling tortillas, then frying just before serving.

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