Preparation

• In a medium bowl, combine the finely chopped cooked shrimp, shredded crab meat, shredded Monterey Jack cheese, softened cream cheese, queso dip, chopped cilantro, garlic powder, and smoked paprika. Mix until all ingredients are evenly incorporated and creamy.
• Lay out one flour tortilla on a clean surface. Spoon an even amount of the seafood and cheese mixture along one edge of the tortilla, then tightly roll it up, ensuring the filling stays inside. Repeat this process with all tortillas and filling.
• In a large skillet, melt the butter or heat the oil over medium heat until shimmering but not smoking.
• Place the rolled taquitos seam side down in the hot skillet. Fry each side for about 2-3 minutes or until they turn golden brown and crispy.
• Once fried, remove the taquitos from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
• Serve the crispy crab and shrimp queso taquitos warm with additional queso dip, sour cream, or salsa for dipping.