Crab, Chili, and Avocado Tostaditos

Name: Crab, Chili, and Avocado Tostaditos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 1 large avocado, halved, pitted, peeled, diced; 20 4-inchs 20 4-inch-diameter corn tortillas (cut from larger corn tortillas, if necessary); 340 grams crabmeat, coarsely flaked; 118 milliliters crumbled Cotija or feta cheese; 59 milliliters coarsely chopped fresh cilantro; 4 garlic cloves, thinly sliced; 1 teaspoon minced seeded jalapeño chili; 1 Tbsp fresh lime juice; 237 milliliters grated Monterey Jack cheese; 3 Tbsps olive oil; 237 milliliters thinly sliced onion; 2 smalls poblano chilies,* thinly sliced; 79 milliliters coarsely chopped toasted pumpkin seeds (pepitas); 1 red bell pepper, thinly sliced; 118 milliliters seeded chopped tomatoes; 20 servings Vegetable oil (for frying); 1 yellow bell pepper, thinly sliced

The recipe Crab, Chili, and Avocado Tostaditos could satisfy your American craving in around 45 minutes. One portion of this dish contains roughly 7g of protein, 9g of fat, and a total of 139 calories. This recipe serves 20. This recipe covers 9% of your daily requirements of vitamins and minerals. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free and pescatarian diet. It works well as a very reasonably priced soup. Head to the store and pick up bell pepper, jalapeño chili, cilantro, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Vegetable Oil

Tortilla

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Tortilla

Equipment you will use

Paper Towels

Ziploc Bags

Heat olive oil in heavy large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add poblano chilies, bell peppers, onion, garlic, and jalapeño; sauté until just beginning to soften, about 12 minutes.

Ingredients you will need

Bell Pepper

Chili Pepper

Poblano Pepper

Garlic

Onion

Transfer to large bowl; cool.

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Bowl

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.)

Ingredients you will need

Salt And Pepper

Cotija Cheese

Pumpkin Seeds

Lime Juice

Vegetable

Cilantro

Tomato

Crab

Preheat broiler.

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Broiler

Place tortillas in single layer on 2 baking sheets. Top with crab mixture and avocado.

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Tortilla

Avocado

Crab

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Baking Sheet

Sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds, then serve.

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Monterey Jack Cheese

Cheese

*Fresh green chilies that are often called pasillas; available at Latin American markets and some supermarkets.

Ingredients you will need

Green Chili Pepper

Equipment

Ingredients

Servings:

1large

avocado, halved, pitted, peeled, diced 204-inchs

20 4-inch-diameter corn tortillas (cut from larger corn tortillas, if necessary)340grams

crabmeat, coarsely flaked 118milliliters

crumbled Cotija or feta cheese 59milliliters

coarsely chopped fresh cilantro 4

garlic cloves, thinly sliced 1teaspoon

minced seeded jalapeño chili 1Tbsp

fresh lime juice 237milliliters

grated Monterey Jack cheese 3Tbsps

olive oil 237milliliters

thinly sliced onion 2smalls

poblano chilies,* thinly sliced 79milliliters

coarsely chopped toasted pumpkin seeds (pepitas)1

red bell pepper, thinly sliced 118milliliters

seeded chopped tomatoes 20servings

Vegetable oil (for frying)1

yellow bell pepper, thinly sliced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.