Crab Shrimp Queso
350kcal
Ingredients
Filling Ingredients
- 1/2 lb cooked shrimp, finely chopped
- 1/2 lb cooked crab meat, shredded
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 cup queso dip (mild or spicy)
- 1 tbsp fresh cilantro, chopped
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
Quesadilla Ingredients
- 8 small flour tortillas
- 2 tbsp butter or oil (for frying)
Method
Preparation
- In a mixing bowl, combine the finely chopped shrimp, shredded crab meat, shredded Monterey Jack cheese, softened cream cheese, queso dip, chopped cilantro, garlic powder, and smoked paprika. Mix until well blended.
- Take a tortilla and place 2–3 tablespoons of the filling in the center. Roll it up tightly and secure it with a toothpick. Repeat with the remaining tortillas and filling.
Cooking
- In a skillet, heat the butter or oil over medium heat. Once hot, add the rolled tortillas seam-side down and fry until golden brown and crispy, about 2-3 minutes per side.
- Remove the toothpicks from the tortillas, plate them up, and drizzle warm queso over the top.
Serving
- Sprinkle with fresh cilantro for garnish and serve immediately while the cheese is gooey and irresistible.
Nutrition
Serving1gCalories350kcalCarbohydrates28gProtein13gFat20gSaturated Fat10gSodium600mgFiber1gSugar2g
Notes
Ingredient Substitutions: Use more shrimp or imitation crab if you can't find crab meat. For a vegetarian option, substitute with sautéed mushrooms or spinach. Optional Variations: Add jalapeños or diced green chilies to the filling; experiment with different cheeses. Storage Tips: Uncooked quesadillas can be refrigerated for up to 24 hours. Store leftovers in an airtight container in the refrigerator and reheat in a skillet.