Crab, Chili, and Avocado Tostaditos
Crispy corn tortillas topped with a flavorful mixture of crabmeat, roasted chilies, peppers, and melted Monterey Jack cheese. These elegant appetizers feature a perfect blend of seafood, fresh vegetables, and creamy avocado.
Ingredients
- •2 cups Vegetable oil
- •20 pieces corn tortillas
- •3 tablespoons olive oil
- •2 pieces poblano chilies
- •1 piece red bell pepper
- •1 piece yellow bell pepper
- •1 cup thinly sliced onion
- •4 cloves garlic
- •1 teaspoon jalapeño chili
- •¾ pound crabmeat
- •½ cup tomatoes
- •½ cup Cotija cheese
- •⅓ cup pumpkin seeds
- •¼ cup cilantro
- •1 tablespoon lime juice
- •1 piece avocado
- •1 cup Monterey Jack cheese
Cooking Instructions
- 1.
Heat enough vegetable oil in heavy large skillet over medium-high heat to reach depth of 1 inch. Working in batches, add tortillas and fry until crisp, about 45 seconds per side. Transfer to paper towels to drain. (Fried tortillas can be made 1 day ahead. Cool tortillas completely and store in resealable plastic bag at room temperature.)
15 min
- 2.
Heat olive oil in heavy large skillet over medium heat. Add poblano chilies, bell peppers, onion, garlic, and jalapeño; sauté until just beginning to soften, about 12 minutes. Transfer to large bowl; cool.
12 min
- 3.
Mix crab, tomatoes, Cotija cheese, pumpkin seeds, cilantro, and lime juice into vegetable mixture. Season with salt and pepper. (Crab mixture can be made 4 hours ahead. Cover and chill.)
10 min
- 4.
Preheat broiler. Place tortillas in single layer on 2 baking sheets. Top with crab mixture and avocado. Sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds, then serve.
5 min
- 5.
*Fresh green chilies that are often called pasillas; available at Latin American markets and some supermarkets.