Crab, Chili, and Avocado Tostaditos

Ingredients

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

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