Cheesy Seafood Tortilla Bombs (Printable Version)

Crispy tortilla bundles stuffed with shrimp, crab, and melted cheeses, smothered in garlic cream.

# What You'll Need:

→ Seafood Filling

01 - 6 medium flour tortillas
02 - 1 cup cooked shrimp, chopped
03 - 1 cup lump crab meat
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup shredded cheddar cheese
06 - 4 ounces cream cheese, softened
07 - 3 tablespoons mayonnaise
08 - 3 garlic cloves, minced
09 - 1 teaspoon paprika
10 - Salt to taste
11 - Black pepper to taste

→ Garlic Cream Sauce

12 - 2 tablespoons butter
13 - 3 garlic cloves, minced
14 - 1 cup heavy cream
15 - 1 tablespoon fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish with cooking oil or butter.
02 - In a large bowl, combine chopped cooked shrimp, lump crab meat, mozzarella, cheddar, softened cream cheese, mayonnaise, minced garlic, paprika, salt, and black pepper. Mix until creamy and evenly blended.
03 - Lay out each flour tortilla. Evenly spread the seafood filling over each tortilla, then roll up tightly. Place seam-side down in the prepared baking dish.
04 - In a skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and simmer, stirring occasionally, until slightly thickened and creamy, approximately 3 to 4 minutes.
05 - Pour the garlic cream sauce evenly over the rolled tortillas in the baking dish.
06 - Bake for 15 to 18 minutes, until the sauce is bubbly and the tops of the tortilla bombs are golden brown.
07 - Remove from the oven, sprinkle with chopped parsley, and serve hot.

# Additional Tips::

01 -
  • They're essentially fancy seafood nachos wrapped in warm tortillas, which means you get all the indulgence without the pretension.
  • The garlic cream sauce creates this moment where everything becomes golden and bubbly, and your kitchen smells like a fancy restaurant for a fraction of the price.
  • These can be assembled hours ahead and baked when guests arrive, giving you actual time to enjoy your own party.
02 -
  • If you don't fully soften the cream cheese before mixing, you'll end up with frustrating lumps in your filling that don't disappear, so take it out of the fridge fifteen minutes early.
  • Rolling these tightly matters because loose rolls let the filling escape during baking, turning your sauce into a seafood soup instead of the beautiful dish you envisioned.
03 -
  • Buy the best lump crab meat you can afford because those tender chunks are literally what people remember about these, not the cheese or tortillas.
  • Make the filling ahead and keep it in the fridge, then roll and bake right before guests arrive so the tortillas don't get soggy from sitting in sauce.
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