In a large mixing bowl, combine the finely chopped cooked shrimp, shredded crab meat, shredded Monterey Jack cheese, softened cream cheese, and queso dip. Add the chopped cilantro, garlic powder, and smoked paprika. Stir vigorously until fully blended.

Lay the flour tortillas flat. Spoon 2-3 tablespoons of the filling into each tortilla, roll tightly, and secure with a toothpick.

Heat 2 tablespoons of butter or oil in a non-stick skillet over medium heat until hot.

Carefully place the filled tortillas seam-side down in the skillet. Fry for 3-4 minutes on each side until golden brown.

Remove from skillet and place on paper towels to drain excess oil. Remove toothpicks before serving.