CRAB, CHILI, AND AVOCADO TOSTADITOS
Categories Cheese Pepper Shellfish Appetizer Fry Sauté Crab Avocado Winter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 20
Number Of Ingredients 17
Steps:
- 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 resealable plastic bag at room temperature.)
- Heat olive oil in heavy large skillet over medium heat. Add poblano chilies, bell peppers, onion, garlic, and jalapeño; sauté until just beginning to soften, about 12 minutes. Transfer to large bowl; cool.
- 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.)
- Preheat broiler. Place tortillas in single layer on 2 baking sheets. Top with crab mixture and avocado. Sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds, then serve.
- *Fresh green chilies that are often called pasillas; available at Latin American markets and some supermarkets.
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Michael Sewell
[email protected]These tostadas were delicious! The crab chili was perfectly seasoned and the avocado added a great freshness. I will definitely be making these again.
Water Tear
[email protected]I'm not a big fan of crab, but I really enjoyed these tostadas. The chili was flavorful and the avocado added a nice creaminess. I would definitely make these again.
Jonathan Singh
[email protected]These tostadas were a bit too spicy for me, but my husband loved them. He said the crab chili was very flavorful and the avocado added a nice creaminess.
Aubedullah Khan
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it turned out great. The crab chili was flavorful and the avocado added a nice creaminess.
Hamza Ejaz
[email protected]These tostadas were delicious! The crab chili was perfectly seasoned and the avocado added a great freshness. I will definitely be making these again.
Tshimologo Keaoleboga
[email protected]I'm not a fan of seafood, but I really enjoyed these tostadas. The crab chili was flavorful and the avocado added a nice creaminess.
NEP Sangam
[email protected]These tostadas were easy to make and very delicious. The crab chili was flavorful and the avocado added a nice creaminess.
DEANNA TAYLOR
[email protected]I followed the recipe exactly and the tostadas turned out great! The crab chili was flavorful and the avocado added a nice creaminess. I would definitely make these again.
sara2
[email protected]These tostadas were a bit too spicy for me, but my husband loved them. He said the crab chili was very flavorful and the avocado added a nice creaminess.
Ssamula Fahad
[email protected]I'm not a big fan of crab, but I really enjoyed these tostadas. The chili was flavorful and the avocado added a nice creaminess. I would definitely make these again.
Mussarat Zahoor
[email protected]These tostadas were so delicious! The crab chili was perfectly seasoned, and the avocado and salsa added a great freshness. I will definitely be making these again.
Shamroz Gujjar
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it turned out great. The crab chili was flavorful and the avocado added a nice creaminess.
Daniel wirt
[email protected]This crab chili and avocado tostada recipe was a hit at my party! The flavors were so fresh and vibrant, and the crab was cooked perfectly. I'll definitely be making this again.