Crab & Shrimp Queso Fiesta Rolls
Crab & Shrimp Queso Fiesta Rolls
Ingredients
Seafood Filling
- 1/2 lb lump crabmeat, drained
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 cup cream cheese, softened
- 1/2 cup cheddar or Monterey Jack cheese, shredded
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste salt
- to taste pepper
Queso Rolls
- 6 flour tortillas
- 2 tablespoons butter, melted
Optional Toppings
- as needed cilantro, chopped
- as needed sour cream
- as needed salsa or pico de gallo
Instructions
- 1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375
- 2
In a bowl, combine the drained crabmeat, chopped shrimp, softened cream cheese, shredded cheddar or Monterey Jack cheese, mayonnaise, lime juice, garlic powder, paprika, salt, and pepper. Mix until the ingredients are creamy and well blended.
⏱️ 5 min
- 3
Lay the flour tortillas flat on a clean surface. Spread the prepared seafood mixture evenly over each tortilla. Tightly roll each tortilla and place them seam-side down on the prepared baking sheet.
⏱️ 5 min
- 4
Brush the melted butter over the tops of the rolled tortillas.
⏱️ 2 min
- 5
Bake for 20–25 minutes, or until the tortillas are golden brown and the filling is hot and bubbly.
⏱️ 25 min•🌡️ 375
- 6
Garnish the baked rolls with chopped cilantro, if desired. Serve immediately with sour cream or salsa/pico de gallo on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crab & Shrimp Queso Fiesta Rolls
Seafood Filling
- 1/2 lb lump crabmeat, drained
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 cup cream cheese, softened
- 1/2 cup cheddar or Monterey Jack cheese, shredded
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste salt
- to taste pepper
Queso Rolls
- 6 flour tortillas
- 2 tablespoons butter, melted
Optional Toppings
- as needed cilantro, chopped
- as needed sour cream
- as needed salsa or pico de gallo
Instructions
- 1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375 - 2
In a bowl, combine the drained crabmeat, chopped shrimp, softened cream cheese, shredded cheddar or Monterey Jack cheese, mayonnaise, lime juice, garlic powder, paprika, salt, and pepper. Mix until the ingredients are creamy and well blended.
⏱️ 5 min - 3
Lay the flour tortillas flat on a clean surface. Spread the prepared seafood mixture evenly over each tortilla. Tightly roll each tortilla and place them seam-side down on the prepared baking sheet.
⏱️ 5 min - 4
Brush the melted butter over the tops of the rolled tortillas.
⏱️ 2 min - 5
Bake for 20–25 minutes, or until the tortillas are golden brown and the filling is hot and bubbly.
⏱️ 25 min•🌡️ 375 - 6
Garnish the baked rolls with chopped cilantro, if desired. Serve immediately with sour cream or salsa/pico de gallo on the side.
⏱️ 3 min