Ingredients
Method
- In a bowl, mix cream cheese, queso dip, garlic powder, and smoked paprika until smooth.
- Pat shrimp and crab dry with paper towels.
- Fold shrimp, crab, and Monterey Jack cheese into the mixture.
- Gently stir in chopped cilantro.
- Spoon 2–3 tablespoons of filling into each tortilla.
- Roll tortillas tightly and secure with toothpicks.
- Heat butter or oil in a skillet over medium heat.
- Cook rolls 2–3 minutes per side until golden brown.
- Remove toothpicks before serving.
- Drizzle warm queso on top and garnish with cilantro.
Notes
Be sure to remove excess moisture from the seafood to prevent a watery filling. Serve immediately for best texture and flavor.
