Crab Shrimp Queso Snack (Printer-Friendly Version)
Golden crispy rolls filled with crab, shrimp, and creamy cheese, finished with warm queso and fresh cilantro.
# Ingredients Needed:
→ Seafood
01 -
120 grams cooked shrimp, finely chopped
02 -
120 grams crab meat, moist and flaky
→ Cheeses
03 -
100 grams Monterey Jack cheese, shredded
04 -
115 grams cream cheese, full fat, softened
→ Seasonings and Herbs
05 -
1 tablespoon fresh cilantro, chopped
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
→ Tortillas and Fats
08 -
8 small flour tortillas (6 inches)
09 -
2 tablespoons unsalted butter or neutral oil for frying
→ Additional
10 -
120 milliliters warm queso dip (mild or spicy)
# Step-by-Step Directions:
01 -
In a medium bowl, combine chopped cooked shrimp, crab meat, shredded Monterey Jack, softened cream cheese, chopped cilantro, garlic powder, and smoked paprika. Mix thoroughly until the mixture is creamy and well combined without excess moisture.
02 -
Place one tortilla flat on a clean surface. Spoon 2 to 3 tablespoons of filling along the lower third of the tortilla. Roll tightly from the filled edge to enclose the filling completely and secure with a toothpick through the seam.
03 -
Heat butter or oil in a skillet over medium heat. Arrange rolled tortillas seam side down in the pan and fry in batches. Turn as needed to achieve an even, golden-brown crust, about 2 to 3 minutes per side.
04 -
Transfer the cooked rolls to a serving platter, carefully remove toothpicks, drizzle generously with warm queso dip, and sprinkle extra chopped cilantro. Serve immediately to enjoy the melty cheese texture.
# Helpful Hints:
01 -
Warm tortillas briefly before rolling to prevent tearing. Chilling the filling slightly can make rolling easier. Store leftovers airtight in the refrigerator for up to two days and reheat in the oven to preserve crispness.