In a large bowl, combine 1 cup of cooked shrimp, 1 cup of cooked crab meat, 1 cup of Monterey Jack cheese, 4 oz of softened cream cheese, and 1 cup of queso dip. Add ¼ cup of chopped fresh cilantro, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Stir until well blended and creamy.

Take a small flour tortilla and place 2-3 tablespoons of the filling on one edge. Roll tightly and secure with a toothpick. Repeat with remaining tortillas.

Heat ¼ cup of butter or oil in a skillet over medium heat until hot. Test with a small tortilla piece.

Place taquitos in the hot skillet, frying for 3-4 minutes on each side until golden brown and crispy.

Remove from skillet and drain on paper towels. Remove toothpicks, drizzle with warm queso dip, and garnish with cilantro. Serve immediately.