Ingredients
- Vegetable oil (for frying)
- 20 4-inch-diameter corn tortillas (cut from larger corn tortillas, if necessary)
- 3 tablespoons olive oil
- 2 small poblano chiles, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup thinly sliced onion
- 4 garlic cloves, thinly sliced
- 1 teaspoon minced seeded jalapeño chili
- 3/4 pound crabmeat, coarsely flaked
- 1/2 cup seeded chopped tomatoes
- 1/2 cup crumbled Cotija or feta cheese
- 1/3 cup coarsely chopped toasted pumpkin seeds (pepitas)
- 1/4 cup coarsely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 large avocado, halved, pitted, peeled, diced
- 1 cup grated Monterey Jack cheese
Description
These Mexican-inspired Mini-tostadas Are The Perfect Hors D'oeuvres For A Cocktail Or Dinner Party.
Bon Appetit Magazine
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