Elevate your weeknight dinners with these incredible Crispy Crab Shrimp Queso Taquitos, a flavorful and satisfying recipe that’s surprisingly easy to whip up. Perfect for a quick meal or an impressive appetizer, this dish delivers a delightful crunch with every bite, packed with savory seafood and gooey cheese.
Key Ingredients for Crispy Crab Shrimp Queso Taquitos
- 1 pound cooked shrimp, peeled, deveined, and roughly chopped
- 8 ounces lump crab meat, picked over for shells
- 8 ounces cream cheese, softened
- 4 ounces shredded Monterey Jack cheese
- 4 ounces shredded Cheddar cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and freshly ground black pepper to taste
- 12-16 corn tortillas
- Vegetable oil, for frying
How to Make Crispy Crab Shrimp Queso Taquitos
Get ready for a flavor explosion that’s both incredibly easy and wonderfully satisfying! These Crispy Crab Shrimp Queso Taquitos are designed for maximum taste with minimal fuss, featuring a luscious, creamy filling perfectly encased in a satisfyingly crunchy shell. With a preparation time of around 30 minutes, you can enjoy this delightful dish without spending hours in the kitchen.
Step-by-Step Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, shredded Monterey Jack cheese, and shredded Cheddar cheese. Mix until well combined and smooth.
- Add Seafood and Seasonings: Gently fold in the chopped cooked shrimp and lump crab meat. Add the minced garlic, chopped cilantro, fresh lime juice, chili powder, cumin, and cayenne pepper (if using).
- Season to Perfection: Season the mixture generously with salt and freshly ground black pepper to taste. Stir everything together until all the ingredients are evenly distributed.
- Warm the Tortillas: Slightly warm the corn tortillas. This makes them more pliable and less likely to crack when rolled. You can do this by microwaving them for about 30 seconds wrapped in a damp paper towel, or by quickly warming them in a dry skillet over medium heat for about 15-20 seconds per side.
- Fill the Tortillas: Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the crab shrimp queso filling onto the center of the tortilla, running horizontally.
- Roll the Taquitos: Tightly roll each tortilla, starting from one end to enclose the filling. You may need to secure the seam with a toothpick if it tends to unroll, though a tight roll is usually sufficient.
- Prepare for Frying: Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of tortilla; it should sizzle immediately.
- Fry the Taquitos: Carefully place 3-4 rolled taquitos seam-side down into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy taquitos.
- Achieve Golden Crispiness: Fry the taquitos for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to turn them gently and ensure even cooking.
- Drain and Repeat: Once golden and crisp, remove the taquitos from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining taquitos, ensuring the oil returns to the correct temperature between batches.
Why You’ll Love This Crispy Crab Shrimp Queso Taquitos
Prepare to be obsessed with these Crispy Crab Shrimp Queso Taquitos! Their star feature is the incredible symphony of textures and flavors – the irresistible crunch of the fried tortilla giving way to a warm, outrageously creamy, and savory filling packed with succulent crab and shrimp. It’s a taste sensation that rivals any restaurant appetizer, offering a gourmet experience right in your own kitchen without the hefty price tag.
The delightful blend of rich cheeses, sweet crab, and briny shrimp, enhanced by the zesty hint of lime and aromatic spices, makes these taquitos truly special. Think of them as a gourmet upgrade to classic taquitos, offering a sophisticated yet comforting flavor profile. If you love the idea of loaded baked potatoes but crave something with more zing and a satisfying crunch, these taquitos are your answer. Don’t just dream about them; try making these Crispy Crab Shrimp Queso Taquitos today – your taste buds will thank you!
Storing and Reheating Tips
Storing Leftovers:
Once fully cooled, store any leftover Crispy Crab Shrimp Queso Taquitos in an airtight container in the refrigerator for up to 2-3 days. Ensure they are completely cool before sealing to prevent condensation, which can make them soggy.
Reheating for Optimal Taste:
The best way to reheat these taquitos is in the oven or a toaster oven to preserve their crispiness.
- Oven/Toaster Oven: Preheat your oven or toaster oven to 350°F (175°C). Arrange the taquitos in a single layer on a baking sheet. Bake for 8-10 minutes, or until heated through and crispy again.
- Air Fryer: For an even crispier result, reheat in an air fryer at 375°F (190°C) for 4-6 minutes, flipping halfway through.
- Avoid microwaving if crispiness is desired, as it will make the tortillas soft.
Freezing for Future Meals:
To freeze Crispy Crab Shrimp Queso Taquitos for later enjoyment, first let them cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They can be kept in the freezer for up to 1-2 months. Reheat directly from frozen using the oven or toaster oven method, adding a few extra minutes to the cooking time.
Final Thoughts
These Crispy Crab Shrimp Queso Taquitos are a testament to how simple ingredients can create extraordinary flavors. I encourage you to gather your ingredients and experience the joy of making and devouring this incredibly delicious dish at home.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crispy Crab Shrimp Queso Taquitos
Ingredients
Equipment
Method
- In a medium bowl, combine the softened cream cheese, shredded Monterey Jack cheese, and shredded Cheddar cheese. Mix until well combined and smooth.8 ounces cream cheese, softened, 4 ounces shredded Monterey Jack cheese, 4 ounces shredded Cheddar cheese
- Gently fold in the chopped cooked shrimp and lump crab meat. Add the minced garlic, chopped cilantro, fresh lime juice, chili powder, cumin, and cayenne pepper (if using).1 pound cooked shrimp, peeled, deveined, and roughly chopped, 8 ounces lump crab meat, picked over for shells, 2 cloves garlic, minced, 1/4 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper
- Season the mixture generously with salt and freshly ground black pepper to taste. Stir everything together until all the ingredients are evenly distributed.to taste salt and freshly ground black pepper
- Slightly warm the corn tortillas. This makes them more pliable and less likely to crack when rolled. You can do this by microwaving them for about 30 seconds wrapped in a damp paper towel, or by quickly warming them in a dry skillet over medium heat for about 15-20 seconds per side.12-16 corn tortillas
- Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the crab shrimp queso filling onto the center of the tortilla, running horizontally.12-16 corn tortillas
- Tightly roll each tortilla, starting from one end to enclose the filling. You may need to secure the seam with a toothpick if it tends to unroll, though a tight roll is usually sufficient.12-16 corn tortillas
- Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of tortilla; it should sizzle immediately.vegetable oil
- Carefully place 3-4 rolled taquitos seam-side down into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy taquitos.
- Fry the taquitos for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to turn them gently and ensure even cooking.
- Once golden and crisp, remove the taquitos from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining taquitos, ensuring the oil returns to the correct temperature between batches.