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.
Notes
To reheat, use oven/toaster oven at 350°F for 8-10 minutes, or air fryer at 375°F for 4-6 minutes. Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. Freeze cooled taquitos for up to 1-2 months.
