Cheesy Seafood Tortilla Bombs

The kitchen was already chaotic when I decided to experiment with these little bundles of joy. My sister had just dropped by unexpectedly, and I had some leftover crab from the weekend along with shrimp that needed to be used. The idea came together in a flash, and the way her eyes lit up after the first bite told me I had stumbled onto something special.

I made these again last summer for a rooftop gathering, and honestly, watching them disappear was the best compliment. The garlic cream sauce bubbled up around the edges as they baked, filling the entire space with this incredible aroma that had everyone gathering around the oven asking what smelled so good.

Ingredients

• 6 medium flour tortillas: These wrap everything together beautifully, and slightly warming them first makes them more pliable for rolling
• 1 cup cooked shrimp: Chopped into small pieces so they distribute evenly throughout every bite
• 1 cup lump crab meat: The sweet delicate flavor really shines through the rich cheese blend
• 1 cup shredded mozzarella cheese: Provides that gorgeous stretchy melt we all love in comfort food
• ½ cup shredded cheddar cheese: Adds a sharpness that cuts through all the creaminess
• 4 oz cream cheese, softened: Make sure this is truly room temperature or you will end up with lumps
• 3 tbsp mayonnaise: The secret ingredient that makes the filling extra silky
• 3 garlic cloves, minced: Fresh garlic really makes a difference here, do not even think about using powder
• 1 tsp paprika: Just enough to give the filling a subtle warmth and pretty color
• Salt and pepper: Taste your filling before wrapping to get the seasoning exactly right
• 2 tbsp butter: The foundation for that luscious garlic cream sauce
• 1 cup heavy cream: Creates the most luxurious sauce that coats every tortilla
• 1 tbsp fresh parsley: Adds a bright pop of color and fresh flavor right at the end

Instructions

Preheat your oven:

Get it to 375°F and lightly grease a baking dish so nothing sticks

Mix the filling:

Combine all the seafood, cheeses, cream cheese, mayo, garlic, paprika, salt and pepper until completely smooth

Roll them up:

Spread the filling over each tortilla and roll tightly, placing seam side down in your dish

Make the garlic sauce:

Melt butter, add garlic for about a minute, then stir in cream and simmer until slightly thickened

Generously pour:

Drizzle that beautiful sauce evenly over all the tortilla bombs

Bake until golden:

Let them go for 15 to 18 minutes until bubbly and beautifully browned on top

Finish with parsley:

Sprinkle fresh parsley right before serving while they are still hot

Save

These became our go to celebration food after that rooftop party. There is something about the combination of tender seafood and three different cheeses wrapped in a warm tortilla that just makes people feel taken care of.

Making Ahead

You can assemble the tortilla bombs completely, then cover and refrigerate them for up to 6 hours before baking. The sauce is best made fresh though, so keep that separate until you are ready to put everything in the oven.

Serving Suggestions

These are rich enough to stand alone as an appetizer, but a crisp green salad with lemon vinaigrette cuts through all that creamy goodness perfectly. Some people like extra hot sauce on the side for a little kick.

Storage And Reheating

Leftovers will keep in the refrigerator for up to 2 days, though the tortillas do soften a bit. Reheat them in a 350°F oven for about 10 minutes to get back some of that original crispiness. The microwave works too but makes them a bit soggy.

• Let them cool slightly before covering or the steam will make everything mushy
• Freezing is not recommended because the texture changes too much
• The sauce separates when frozen so it really is best enjoyed fresh

Save

These tortilla bombs have this magical way of making any Tuesday feel like a special occasion. Hope they bring as much joy to your table as they have to mine.

Kitchen Guide

→ Can I prepare these ahead of time?

Assemble the tortilla bombs up to 24 hours in advance, refrigerate covered, then add the garlic cream sauce just before baking. They may need an extra 2-3 minutes in the oven if baked cold from the refrigerator.

→ What other seafood works in this filling?

Lump crab and shrimp create the ideal balance, but you can substitute chopped lobster, crawfish, or even flaked white fish. Keep the total seafood quantity at 2 cups for the best texture and flavor balance.

→ How do I prevent the tortillas from getting soggy?

Ensure your filling isn't too wet by draining any excess liquid from the seafood. Bake until the tops are golden brown and the sauce bubbles vigorously around the edges. Serving immediately after the 5-minute rest period yields the crispest texture.

→ Can I make these spicy?

Add ½ teaspoon of cayenne pepper or a diced jalapeño to the seafood filling. You can also drizzle hot sauce over the finished bombs or sprinkle red pepper flakes into the garlic cream sauce while it simmers.

→ What dipping sauces pair well?

The garlic cream sauce provides plenty of flavor, but additional options include lime-cilantro crema, chipotle aioli, or a simple lemon-butter sauce. A side of marinara also complements the cheesy seafood filling beautifully.

→ Can I freeze these before baking?

Yes, assemble the tortilla bombs without the sauce, wrap individually in plastic, then freeze in a sealed container for up to 1 month. Thaw overnight in the refrigerator, top with garlic cream sauce, and bake as directed, adding 3-4 extra minutes.