Cheesy Seafood Tortilla Bombs (Printable)
Crispy tortilla bundles filled with creamy seafood and three cheeses
# 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 - 4.25 ounces cream cheese, softened
04 - 3.5 ounces shredded mozzarella cheese
05 - 1.75 ounces 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 tablespoon fresh parsley, chopped
10 - Zest of 1 lemon
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon 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 fully incorporated and uniform.
02 - Lay out a tortilla and place 2–3 tablespoons of the seafood-cheese mixture in the center. Gather edges upward and twist gently to form a sealed parcel. Secure with a toothpick if necessary. Repeat with remaining tortillas and filling.
03 - Pour vegetable oil into a deep skillet to a depth of ½–¾ inch. Heat over medium setting until oil reaches frying temperature, approximately 350°F.
04 - Fry tortilla bombs in batches, starting seam-side down first. Cook 2–3 minutes per side until golden brown and crispy throughout. Transfer to paper towels to drain excess oil.
05 - Serve immediately while hot. Garnish with additional fresh parsley and lemon wedges if desired. Pair with garlic aioli or sweet chili dipping sauce.
# Tips from dashanddishes:
01 -
- The contrast between crispy tortilla and creamy seafood filling is absolutely addictive
- These come together in under 45 minutes but taste like restaurant quality appetizers
02 -
- Do not overfill the tortillas or they will burst during frying and make a mess
- The oil temperature is crucial because too hot burns the tortilla before the filling heats through
03 -
- Chilling the filled tortillas for 15 minutes before frying helps them hold their shape better
- A splatter guard is your best friend when frying these because the filling can spit a bit