Cheesy Seafood Tortilla Bombs (Printable Version)
Crispy tortilla parcels filled with creamy seafood and three cheeses
# What You Need:
→ Seafood
01 - 5 oz cooked shrimp, chopped
02 - 3.5 oz cooked crab meat or imitation crab, shredded
→ Dairy & Cheese
03 - 4.25 oz cream cheese, softened
04 - 3.5 oz shredded mozzarella cheese
05 - 1.75 oz shredded cheddar cheese
→ Vegetables & Flavorings
06 - 2 spring onions, finely sliced
07 - 1 small red bell pepper, finely diced
08 - 1 clove garlic, minced
09 - 1 tbsp fresh parsley, chopped
10 - Zest of 1 lemon
11 - 1 tsp smoked paprika
12 - ½ tsp salt
13 - ¼ tsp black pepper
→ Tortillas
14 - 8 small flour tortillas (6-inch diameter)
→ For Frying
15 - Vegetable oil, for shallow frying
# How To Make It:
01 - In a large bowl, combine shrimp, crab meat, cream cheese, mozzarella, cheddar, spring onions, red bell pepper, garlic, parsley, lemon zest, smoked paprika, salt, and black pepper. Mix until well combined.
02 - Lay out a tortilla and place 2–3 tablespoons of the seafood-cheese mixture in the center. Gather the edges up and twist gently to form a sealed bomb. Secure with a toothpick if needed. Repeat with remaining tortillas and filling.
03 - Heat ½–¾ inch of vegetable oil in a deep skillet over medium heat.
04 - Fry the tortilla bombs in batches, seam-side down first, for 2–3 minutes per side until golden and crisp. Drain on paper towels.
05 - Serve warm, garnished with extra parsley and lemon wedges if desired.
# Helpful Hints:
01 -
- The combination of creamy cheese and sweet seafood creates an irresistible filling that oozes out when you bite into the crispy shell
- These come together in under 40 minutes but taste like something from a restaurant that would cost three times as much
02 -
- If your tortillas start cracking while you're folding them, pop them in the microwave for 10 seconds to make them more pliable
- Don't overcrowd the pan or the oil temperature will drop and you'll end up with soggy bombs instead of crispy ones
03 -
- I learned the hard way that overfilling leads to explosions during frying, so resist the urge to stuff them like you would a burrito
- Pat your cooked seafood dry with paper towels before adding it to the filling to prevent the mixture from becoming watery