Crab, Chili, and Avocado Tostaditos

Crab, Chili, and Avocado Tostaditos
Photo by Brian Leatart

Ingredients

  • Vegetable oil
  • 1 cup Monterey Jack cheese
  • 1 red bell pepper
  • 3 tablespoons olive oil
  • 1 yellow bell pepper
  • 4 garlic cloves
  • 1 teaspoon jalapeño chili
  • + 10 more ingredients
    • 20 4-inch-diameter corn tortillas (cut from larger corn tortillas)
    • 1 cup onion
    • 1 large avocado
    • 1 tablespoon fresh lime juice
    • ¼ cup fresh cilantro
    • 1/3 cup pumpkin seeds (pepitas)
    • ½ cup Cotija or feta cheese
    • ½ cup tomatoes
    • ¾ pound crabmeat
    • 2 small poblano chilies

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 re...

View full recipe at Epicurious

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