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Crab Shrimp Queso
Flona

Crab Shrimp Queso

Crab shrimp queso combines tender seafood with creamy Monterey Jack, cream cheese, and spicy queso dip, all wrapped in flour tortillas and fried until golden and crispy. These cheesy seafood appetizers are perfect for parties, game day, or anytime you want to impress with minimal effort.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 rolls
Course: Appetizer
Cuisine: Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 lb cooked shrimp finely chopped
  • 0.5 lb cooked crab meat shredded, picked through for shells
  • 2 cups Monterey Jack cheese freshly shredded
  • 8 oz cream cheese softened
  • 0.5 cup queso dip mild or spicy
  • 0.25 cup fresh cilantro chopped
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 8-10 small flour tortillas 6-inch size
  • vegetable oil for frying
  • toothpicks for securing rolls

Equipment

  • Large mixing bowl
  • Large skillet
  • Toothpicks
  • Paper towels

Method
 

  1. Pat cooked shrimp completely dry with paper towels. Chop finely into small pieces. Pick through crab meat to remove any shells and shred into bite-sized pieces.
  2. In a large mixing bowl, combine chopped shrimp, shredded crab meat, softened cream cheese, shredded Monterey Jack cheese, and queso dip. Mix thoroughly until well combined and creamy.
  3. Add garlic powder, smoked paprika, and chopped cilantro to the mixture. Stir well to distribute seasonings evenly. Taste and adjust seasoning if needed.
  4. If tortillas are cold or stiff, warm them slightly by wrapping in a damp paper towel and microwaving for 20-30 seconds to make them pliable.
  5. Place a tortilla flat on your work surface. Spoon 2-3 tablespoons of filling into the center. Fold the sides inward over the filling, then roll tightly from the bottom. Secure with a toothpick inserted through the center.
  6. Repeat rolling process with remaining tortillas and filling. Place finished rolls seam-side down on a plate.
  7. Pour vegetable oil into a large skillet to a depth of about 1 inch. Heat over medium-high heat until a small piece of tortilla sizzles immediately when dropped in.
  8. Carefully place 2-3 rolls seam-side down in the hot oil. Fry for 2-3 minutes without moving until deep golden brown. Flip and fry the second side for another 2-3 minutes until equally golden and crispy.
  9. Transfer fried rolls to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes. Remove toothpicks before serving.
  10. Serve hot with your choice of dipping sauces such as chipotle mayo, cilantro-lime crema, or guacamole.

Notes

Make sure to pat seafood completely dry before mixing to prevent watery filling. Don't overfill tortillas or they'll burst during frying. Secure seams tightly with toothpicks. Oil temperature should be around 350-365°F for best results. Can prepare rolls several hours ahead and refrigerate before frying. Leftover cooked rolls keep refrigerated up to 2 days; reheat in oven to recrisp. For baked version, brush with butter and bake at 400°F for 15-20 minutes, flipping halfway.