Cheesy Seafood Tortilla Bombs (Printable)
Golden tortilla parcels filled with creamy seafood and three cheeses, fried until perfectly crisp.
# 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 - ½ tsp salt
13 - ¼ 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 ½–¾ 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.
# Helpful Tips:
01 -
- The crispy shell gives way to an incredibly creamy, cheesy seafood center that feels like pure indulgence
- These come together faster than you would think, perfect for last minute guests or weeknight treat yourself moments
02 -
- Keep the oil temperature steady, if it is too hot the tortillas burn before the filling heats through, but too low and they turn greasy
- Seal the tortillas well and use toothpicks if your filling feels loose, because burst bombs in hot oil are heartbreaking
03 -
- Fry in batches of 3 or 4 maximum so the oil temperature stays consistent and all bombs cook evenly
- Let the filling rest in the fridge for 15 minutes if it feels too soft to work with, making shaping much easier