Cheesy Seafood Tortilla Bombs
Dive into a world of decadent flavor with these Cheesy Seafood Tortilla Bombs. Each bite offers a harmonious blend of succulent shrimp and tender crab meat, enveloped in a rich, creamy cheese filling, all rolled snugly within a soft tortilla. Baked to golden perfection and bathed in a luscious garlic cream sauce, this dish promises an explosion of taste that's both comforting and gourmet.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Servings
3-4 servings (6 tortilla bombs)
Keywords
Why This Recipe Delivers
- Explodes with rich, cheesy seafood flavor in every bite.
- Perfect as an impressive appetizer or a satisfying main course.
- Features a delightful blend of succulent shrimp and tender crab.
- Ready in under an hour, making it ideal for busy weeknights or entertaining.
- The luscious garlic cream sauce elevates the entire dish to gourmet status.
Ingredients
- 6 medium flour tortillas
- 150 grams (1 cup) cooked shrimp, finely chopped
- 150 grams (1 cup) lump crab meat, drained and flaked
- 110 grams (1 cup) shredded mozzarella cheese
- 55 grams (1/2 cup) shredded cheddar cheese
- 115 grams (4 ounces) cream cheese, softened
- 45 milliliters (3 tablespoons) mayonnaise
- 3 large garlic cloves, minced (for filling)
- 5 milliliters (1 teaspoon) smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 grams (2 tablespoons) unsalted butter
- 3 large garlic cloves, minced (for sauce)
- 240 milliliters (1 cup) heavy cream
- 5 grams (1 tablespoon) fresh parsley, finely chopped, plus extra for garnish
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish with cooking spray or a thin layer of butter, ensuring no sticking.
- In a large mixing bowl, combine the finely chopped cooked shrimp, flaked lump crab meat, shredded mozzarella cheese, shredded cheddar cheese, softened cream cheese, mayonnaise, minced garlic (for filling), smoked paprika, a pinch of salt, and a generous grind of black pepper. Mix thoroughly with a spatula or spoon until all ingredients are well-incorporated, creating a creamy and evenly blended seafood mixture.
- Lay out each medium flour tortilla on a clean, flat work surface. Evenly spread approximately 60-75 grams (1/4 to 1/3 cup) of the prepared seafood filling over each tortilla, leaving a small border of about 1-2 cm (1/2 inch) around the edges. This border helps prevent the filling from oozing out.
- Tightly roll up each filled tortilla, starting from one edge, ensuring it's snug but not tearing. Place the rolled tortillas seam-side down in the prepared baking dish. Arrange them in a single layer, close together but not overly crowded.
- In a medium skillet, melt the unsalted butter over medium heat. Add the minced garlic (for sauce) and sauté gently for approximately 1 minute, until it becomes fragrant and slightly golden, being careful not to burn it.
- Pour the heavy cream into the skillet with the garlic. Bring the mixture to a gentle simmer, stirring occasionally. Allow it to simmer for about 3-4 minutes, or until the sauce has slightly thickened and achieved a creamy consistency. Stir in the finely chopped fresh parsley.
- Carefully pour the warm garlic cream sauce evenly over the rolled tortillas in the baking dish, ensuring each tortilla bomb is generously coated.
- Transfer the baking dish to the preheated oven. Bake for 15-18 minutes, or until the cream sauce is bubbly around the edges and the tops of the tortilla bombs are beautifully golden brown and lightly crisp.
- Remove the dish from the oven. For an extra touch of freshness and color, sprinkle with additional chopped fresh parsley before serving. Serve immediately while hot to enjoy the ultimate creamy and cheesy texture.
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Spatula or spoon for mixing
- 23×33 cm (9×13 inch) baking dish
- Medium skillet
- Whisk
Essential Success Tips
- Ensure your cream cheese is properly softened to achieve a smooth, lump-free filling. You can soften it quickly by microwaving in 10-second intervals.
- Don't overfill the tortillas; a consistent amount ensures even cooking and prevents tearing during rolling.
- Roll the tortillas tightly to maintain their shape and keep the filling securely inside while baking.
- Use good quality lump crab meat for the best texture and flavor. Freshly cooked shrimp is also preferable.
- Watch the garlic in the cream sauce carefully; it can burn quickly and become bitter. Sauté until just fragrant and lightly golden.
Professional Cooking Secrets
- For an extra layer of flavor, lightly toast the tortillas in a dry skillet for 15-20 seconds per side before filling. This adds a subtle nutty note and makes them more pliable.
- Infuse the heavy cream for the sauce with aromatics like a bay leaf or a sprig of thyme while it simmers, then remove before pouring. This adds complex undertones without altering the main flavor profile.
- To achieve an even richer crust, sprinkle a light layer of finely grated Parmesan cheese over the top of the tortilla bombs before baking.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave.
- Variations: Feel free to experiment with other cooked seafood like scallops or finely flaked white fish. A pinch of cayenne pepper can be added to the filling for a subtle kick.
- Make Ahead: The seafood filling can be prepared a day in advance and stored in the refrigerator. Assemble and bake just before serving.
Frequently Asked Questions
Can I use fresh, uncooked shrimp for this recipe?
Yes, but you will need to cook and chop it beforehand. Sautéing the shrimp for a few minutes until pink is sufficient before adding it to the filling mixture.
What kind of tortillas work best?
Medium flour tortillas are ideal because they are flexible enough to roll without cracking and hold a good amount of filling. Corn tortillas are generally too delicate for this application.
Can I freeze these Cheesy Seafood Tortilla Bombs?
While possible, freezing is not recommended as the texture of the cream sauce and the seafood can change upon thawing and reheating. It's best enjoyed fresh.
Nutrition Facts (Per Serving)
Calories: 650, Protein: 35g, Fat: 50g, Carbs: 40g (per serving, estimated)
Allergy Information
Contains shellfish (shrimp, crab), dairy (cheese, cream cheese, butter, heavy cream), and gluten (flour tortillas). For a gluten-free option, use certified gluten-free flour tortillas.
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