Crab, Chili, and Avocado Tostaditos

Name: Crab, Chili, and Avocado Tostaditos
Yield: Makes 20 Servings
Ingredients: Vegetable oil (for frying); 20 4-inch-diameter corn tortillas (cut from larger corn tortillas, if necessary); 3 tablespoons olive oil; 2 small poblano chiles, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 cup thinly sliced onion; 4 garlic cloves, thinly sliced; 1 teaspoon minced seeded jalapeño chili; 3/4 pound crabmeat, coarsely flaked; 1/2 cup seeded chopped tomatoes; 1/2 cup crumbled Cotija or feta cheese; 1/3 cup coarsely chopped toasted pumpkin seeds (pepitas); 1/4 cup coarsely chopped fresh cilantro; 1 tablespoon fresh lime juice; 1 large avocado, halved, pitted, peeled, diced; 1 cup grated Monterey Jack cheese

By John AshPhotographer Brian Leatart

January 31, 2003

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Recipe notes