Cheesy Seafood Tortilla Bombs (Printable)

Crispy tortilla parcels with creamy seafood and cheese filling

# What You'll Need:

→ Seafood

01 - 5 oz cooked shrimp, chopped
02 - 3.5 oz cooked crab meat or imitation crab, shredded

→ Dairy & Cheese

03 - 4.25 oz cream cheese, softened
04 - 3.5 oz shredded mozzarella cheese
05 - 1.75 oz 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 tbsp fresh parsley, chopped
10 - Zest of 1 lemon
11 - 1 tsp smoked paprika
12 - 0.5 tsp salt
13 - 0.25 tsp black pepper

→ Tortillas

14 - 8 small flour tortillas (6-inch diameter)

→ For Frying

15 - Vegetable oil for shallow frying

# Directions:

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 well combined.
02 - Lay out a tortilla and place 2-3 tablespoons of the seafood-cheese mixture in the center. Gather the edges up and twist gently to form a sealed bomb. Secure with a toothpick if needed. Repeat with remaining tortillas and filling.
03 - Heat 0.5-0.75 inch of vegetable oil in a deep skillet over medium heat.
04 - Fry the tortilla bombs in batches, seam-side down first, for 2-3 minutes per side until golden and crisp. Drain on paper towels.
05 - Serve warm, garnished with extra parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The combination of creamy cheese and sweet seafood creates this incredible contrast that people cant quite place but keep coming back to
  • They reheat surprisingly well, making them perfect for meal prep or entertaining ahead of time
02 -
  • Do not overfill the tortillas or the cheese will burst out during frying and make a mess of your oil
  • Seam side down first is crucial because it helps seal the parcel and keeps everything contained
03 -
  • Pat your cooked seafood dry with paper towels before mixing to prevent a watery filling
  • Use an instant read thermometer to keep your oil at 175°C (350°F) for best results

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