In a medium bowl, combine the finely chopped shrimp, shredded crab, Monterey Jack cheese, softened cream cheese, queso dip, cilantro, garlic powder, and smoked paprika. Stir until completely blended and creamy. Taste and adjust seasoning if necessary.

Spoon 2 to 3 tablespoons of the filling onto each tortilla, keeping it toward one side to aid in rolling.

Roll each tortilla tightly and secure with a toothpick through the seam to prevent unrolling while frying.

Heat a skillet over medium heat and add butter or oil. When hot, place the rolled tortillas seam-side down and fry until each side is golden and crisp, about 2 to 3 minutes. Work in batches to maintain heat.

Once golden and cooked, transfer the rolls to a plate and remove toothpicks. Arrange on a serving platter, drizzle warm queso over the top, sprinkle with fresh cilantro, and serve immediately.