In a large mixing bowl, combine cooked shrimp, crab meat, Monterey Jack cheese, cream cheese, and queso dip. Mix in chopped cilantro, garlic powder, and smoked paprika until smooth.

Take each tortilla and spoon 2-3 tablespoons of the filling mixture into the center. Roll the tortilla tightly around the filling, tucking in the ends to prevent spillage. Secure with toothpicks.

In a skillet, heat 2 tablespoons of butter or oil over medium heat until hot, about 2-3 minutes.

Fry the filled tortillas, 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.

Remove toothpicks before serving, and drizzle warm queso over the top. Garnish with additional cilantro if desired.