Cheesy Seafood Tortilla Bombs (Printable version)
Golden tortilla parcels with creamy seafood and melted cheese
# What You’ll Need:
→ Seafood
01 - 5 ounces cooked shrimp, chopped
02 - 3.5 ounces cooked crab meat or imitation crab, shredded
→ Dairy & Cheese
03 - 4.5 ounces cream cheese, softened
04 - 1 cup shredded mozzarella cheese
05 - 0.5 cup shredded cheddar cheese
→ Vegetables & Flavorings
06 - 2 green onions, finely sliced
07 - 1 small red bell pepper, finely diced
08 - 1 clove garlic, minced
09 - 1 tablespoon fresh parsley, chopped
10 - Zest of 1 lemon
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
→ Tortillas & Frying
14 - 8 small flour tortillas, 6-inch diameter
15 - Vegetable oil for shallow frying
# How to Make It:
01 - Combine chopped shrimp, shredded crab, softened cream cheese, mozzarella, cheddar, green onions, red bell pepper, garlic, parsley, lemon zest, smoked paprika, salt, and pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed and filling is uniform.
02 - Place 2-3 tablespoons of seafood-cheese mixture in the center of each tortilla. Gather edges upward and twist gently to form sealed bomb shape. Secure with toothpick if necessary. Repeat until all tortillas and filling are used.
03 - Pour vegetable oil to depth of 0.5-1 inch in deep skillet. Heat over medium heat until oil reaches frying temperature, approximately 350°F.
04 - Fry tortilla bombs in batches, starting seam-side down. Cook for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
05 - Arrange on serving platter while still warm. Garnish with additional fresh parsley and lemon wedges if desired. Serve plain or with garlic aioli or sweet chili dipping sauce.
# Expert tips:
01 -
- The crispy exterior gives way to an impossibly creamy, seafood rich center that feels restaurant fancy but comes together in minutes
- These disappear faster than any appetizer I have ever served, and people actually remember them for weeks afterward
02 -
- If the tortillas tear while you are folding them, press a small scrap of tortilla over the tear like a patch before frying
- Overcrowding the pan drops the oil temperature dramatically, so fry in batches and keep the finished ones warm in a low oven
03 -
- A squeeze of fresh lemon juice over the hot bombs right before serving wakes up all the flavors
- Mix a pinch of cayenne into the filling if you want heat that builds gradually rather than hitting all at once