Crab and Pepper Jack Tostaditos

Name: Crab and Pepper Jack Tostaditos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 54
Cuisine: Global
Ingredients: 1 mediums 1/2 ripe medium avocado, pitted, peeled and cut into 54 small slices; 1 bags (10-oz size) bowl-shaped white corn tortilla chips (54 chips); 43 grams 1/3 cup crumbled cotija or feta cheese (about; 59 milliliters sliced green onions (4 medium); 227 grams package salad-style imitation crabmeat, finely chopped; 57 grams 1/2 cup shredded pepper Jack cheese; 59 milliliters finely chopped poblano chile; 59 milliliters Old El Thick ‘n Chunky salsa; 1 teaspoon vegetable oil; 59 milliliters finely chopped yellow bell pepper

For 15 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 29 calories, 1g of protein, and 2g of fat. This recipe serves 54. Head to the store and pick up vegetable oil, corn tortilla chips, feta cheese, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat oven to 375F. In 10-inch skillet, heat oil over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Oven

Add bell pepper, onions and chile; cook 3 to 4 minutes, stirring frequently, until soft.

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Bell Pepper

Onion

Chili Pepper

Remove from skillet; place in medium bowl. Stir in imitation crabmeat, pepper Jack cheese and salsa until well mixed.

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Imitation Crab

Pepperjack Cheese

Salsa

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Frying Pan

Bowl

Place tortilla chips, hollow side up, on ungreased large cookie sheet. Spoon 1 heaping teaspoon crabmeat mixture into each chip. Top each evenly with cotija cheese.

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Tortilla Chips