Save The first time I made these, my kitchen filled with this incredible garlic-butter aroma that had my roommate wandering in, asking what restaurant I'd ordered from. There's something almost magical about how simple ingredients—tortillas, some seafood, cheese—can transform into something that feels downright luxurious.
I brought these to a friend's potluck last winter, and honestly, I was nervous they'd be too fancy for the crowd. Within fifteen minutes, the platter was empty and three different people had texted me for the recipe. Now they're my go-to whenever I need to bring something that feels special but doesn't require me to be chained to the stove all day.
Ingredients
- 6 medium flour tortillas: Large enough to wrap generous portions of filling but not so big they become unwieldy
- 1 cup cooked shrimp, chopped: Fresh or thawed frozen shrimp both work beautifully here
- 1 cup lump crab meat: Splurge for the good stuff if you can—it makes such a difference in the final flavor
- 1 cup shredded mozzarella cheese: Provides that gorgeous melted stretch when you bite into them
- ½ cup shredded cheddar cheese: Adds a sharp contrast to the mild mozzarella and sweet seafood
- 4 oz cream cheese, softened: Absolutely crucial to let this reach room temperature or you'll fight lumps in your filling
- 3 tbsp mayonnaise: Don't skip this—it adds a tangy creaminess that balances the rich cheeses
- 3 garlic cloves, minced: This is your flavor foundation, so don't be shy with it
- 1 tsp paprika: Smoked paprika adds a lovely depth, but regular works perfectly fine too
- Salt and pepper: Taste your filling before wrapping—seafood needs enough seasoning to really shine
- 2 tbsp butter: For the sauce, and yes, butter absolutely matters here
- 1 cup heavy cream: Creates that velvety sauce that makes these feel restaurant-quality
- 1 tbsp fresh parsley, chopped: Adds a bright pop of color and fresh flavor against all that richness
Instructions
- Preheat your oven to 375°F and grease a baking dish:
- A little butter or cooking spray keeps everything from sticking, making cleanup so much easier later.
- Mix the seafood filling:
- Combine everything except the tortillas and sauce ingredients in a large bowl until completely blended. The mixture should be creamy and hold its shape when you scoop it.
- Fill and roll each tortilla:
- Spread about 1/3 cup of filling across each tortilla, leaving a small border, then roll tightly from one end to the other.
- Prepare the garlic cream sauce:
- Melt butter in a skillet over medium heat, add garlic, and cook until fragrant. Stir in the cream and let it simmer until it thickens slightly—about 3 to 4 minutes.
- Assembly time:
- Place the rolled tortillas seam-side down in your baking dish and pour that gorgeous cream sauce evenly over everything.
- Bake until golden and bubbly:
- 15 to 18 minutes should do it. You want the sauce bubbling enthusiastically and the tortilla tops turning golden brown.
- Finish with fresh parsley:
- Sprinkle it over the hot tortilla bombs right when they come out of the oven, then serve immediately while they're at their creamiest.
Save My sister claimed she didn't like seafood until she tried these at my place last month. Now she asks for them every time she visits, and honestly, I'm just happy to have found a way to get her excited about something other than chicken nuggets.
Make-Ahead Magic
You can assemble these tortilla bombs up to 24 hours ahead and keep them covered in the refrigerator. Just add a few extra minutes to the baking time since they'll be cold going into the oven.
Sauce Variations
Sometimes I'll add a splash of white wine to the cream sauce or stir in some grated Parmesan for extra depth. A pinch of red pepper flakes creates a lovely warmth that cuts through the richness beautifully.
Serving Suggestions
These are substantial enough to serve as a main course with a simple green salad on the side, or cut them into smaller pieces for cocktail hour appetizers.
- A light arugula salad with lemon vinaigrette balances the richness perfectly
- Cold white wine or crisp beer cuts through the creamy sauce
- Lemon wedges on the side let guests brighten their portion to taste
Save There's something deeply satisfying about pulling this bubbling dish out of the oven and watching everyone's eyes light up. It's the kind of food that turns a regular Tuesday dinner into something worth remembering.
Recipe FAQ Section
- → Can I prepare these ahead of time?
Yes, you can assemble the tortilla bombs up to 24 hours in advance. Store them covered in the refrigerator, then add the garlic cream sauce just before baking. You may need to add a few extra minutes to the baking time if starting from cold.
- → What can I use instead of shrimp and crab?
Lobster meat works beautifully as a luxury alternative. For a budget-friendly option, try imitation crab or cooked shredded chicken. You could also make a vegetarian version using artichoke hearts and spinach instead of seafood.
- → How do I prevent the tortillas from getting soggy?
Ensure your seafood is well-drained and pat dry before mixing. Rolling the tortillas tightly and placing them seam-side down helps. Also, don't over-saturate with sauce—pour just enough to coat the tops evenly.
- → Can I freeze these tortilla bombs?
Assemble unbaked tortilla bombs and freeze them individually on a baking sheet before transferring to a freezer bag. Thaw overnight in the refrigerator, then add sauce and bake as directed. They'll keep for up to 3 months frozen.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 10-12 minutes until heated through. The microwave will make tortillas soggy, so avoid that method. For extra crispiness, place under the broiler for the last minute of reheating.
- → Can I make these spicy?
Absolutely! Add cayenne pepper, red pepper flakes, or diced jalapeños to the seafood filling. You could also use pepper jack cheese in place of some mozzarella for an extra kick without overwhelming the delicate seafood flavors.