Creamy Crab and Shrimp Seafood Queso Rolls
Prep Time: 20 minutesCook Time: 25 minutesTotal Time: 45 minutesServings: 8 rollsCourse: Main CourseCuisine: American-Mexican FusionIngredients1 lb large shrimp, peeled, deveined, and chopped8 oz crab meat, drained8 large flour tortillas8 oz cream cheese, softened1 cup queso blanco or white queso dip1 cup shredded Monterey Jack cheese, divided1 cup shredded mozzarella cheese, divided2 tablespoons butter3 cloves garlic, minced½ cup onion, finely diced½ cup red bell pepper, diced1 teaspoon Cajun seasoning½ teaspoon smoked paprika½ teaspoon black pepper1 tablespoon fresh lime juice2 tablespoons chopped fresh parsley or cilantroLime wedges, for servingChopped cilantro or green onions, optional for garnishInstructionsPreheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.Prepare the seafood: Pat the shrimp dry and chop it into bite-size pieces. Drain the crab meat well and set aside.Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the onion and red bell pepper and cook for 3–4 minutes, until slightly softened. Add the garlic and cook for another 30 seconds.Cook the shrimp: Add the shrimp, Cajun seasoning, smoked paprika, and black pepper. Cook until the shrimp are opaque and cooked through. Remove the skillet from the heat.Make the creamy filling: Stir in the softened cream cheese, ½ cup queso, ½ cup Monterey Jack, and ½ cup mozzarella until creamy and combined.Add the crab: Gently fold in the crab meat, lime juice, and chopped parsley or cilantro. Avoid overmixing so the crab retains some texture.Fill the tortillas: Spoon the creamy shrimp and crab mixture onto the center of each flour tortilla. Fold in the sides and roll tightly.Arrange the rolls: Place the seafood rolls seam-side down in the prepared baking dish.Add the cheese: Spoon the remaining ½ cup queso over the rolls. Sprinkle with the remaining Monterey Jack and mozzarella.Bake: Bake for 20–25 minutes, or until the filling is hot and the cheese on top is melted and bubbling.Serve: Let the rolls rest for a few minutes. Garnish with cilantro, parsley, green onions, or fresh lime wedges and serve warm.TipsDrain the crab and pat the shrimp dry to prevent soggy rolls.Don't overcook the shrimp because it will continue heating in the oven.Warm the tortillas briefly before filling if they're stiff or difficult to roll.Add diced jalapeños or Pepper Jack cheese for a spicy version.Serve with extra queso, avocado crema, salsa verde, rice, or a fresh salad.Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.Reheating: Reheat until the center reaches 165°F. The oven or air fryer will give you a crispier tortilla than the microwave.