Crispy Crab Shrimp Queso Taquitos (Printable Version)
Golden taquitos loaded with crab, shrimp, and melted queso for a crispy seafood-filled bite.
# What You Need:
→ Seafood Filling
01 - 1/2 cup lump crab meat, drained and picked through for shells
02 - 1/2 cup cooked shrimp, finely chopped
03 - 1/4 cup scallions, thinly sliced
04 - 1/4 cup red bell pepper, finely diced
05 - 1 jalapeño pepper, seeded and minced (optional)
→ Queso Blend
06 - 1 cup shredded Monterey Jack cheese
07 - 1/2 cup shredded cheddar cheese
08 - 3 oz cream cheese, softened
09 - 1/4 cup sour cream
10 - 1/2 tsp garlic powder
11 - 1/2 tsp smoked paprika
12 - Salt and black pepper, to taste
→ Assembly
13 - 8 small flour or corn tortillas
14 - Vegetable or canola oil for brushing or frying
→ Garnishes (optional)
15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Salsa or guacamole
# How To Make It:
01 - Preheat oven to 425°F. Alternatively, heat about 1 inch of vegetable or canola oil in a deep skillet over medium-high heat if frying.
02 - In a large mixing bowl, combine the lump crab meat, chopped shrimp, sliced scallions, diced red bell pepper, and minced jalapeño. Toss gently until evenly distributed.
03 - In a separate bowl, combine shredded Monterey Jack, shredded cheddar, softened cream cheese, sour cream, garlic powder, smoked paprika, salt, and black pepper. Stir until smooth and creamy.
04 - Fold the queso blend into the seafood mixture and stir gently until all ingredients are evenly incorporated.
05 - Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable and easy to roll.
06 - Spoon approximately 3 tablespoons of filling onto the lower third of each tortilla. Roll each one tightly into a cylinder, keeping the filling secure inside.
07 - Place taquitos seam-side down on a parchment-lined baking sheet. Brush the tops lightly with oil for a crispy golden finish.
08 - Bake for 15 to 20 minutes, turning once halfway through, until the tortillas are golden and crisp. If frying, cook taquitos in hot oil for 2 to 3 minutes per side until golden brown, then drain on paper towels.
09 - Serve warm, garnished with chopped cilantro, lime wedges, salsa, or guacamole as desired.
# Helpful Hints:
01 -
- The smoked paprika in the queso blend adds a sneaky depth that makes people close their eyes on the first bite and ask what is in this.
- Baking instead of frying means you can eat three of them without feeling like you need a nap.
02 -
- Overfilling is the number one mistake because the filling oozes out during baking and burns on the pan, so resist the urge to stuff them.
- Placing them seam side down is non negotiable since they unroll themselves in the oven if you skip this.
03 -
- Let the cream cheese come fully to room temperature before mixing because cold cream cheese leaves lumps that never smooth out.
- Toothpicks are your friend if a tortilla keeps unrolling, just remember to remove them before serving so nobody gets stabbed.