We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Crab and Pepper Jack Tostaditos

(0)
  0 reviews
  • 40 min prep time
  • 50 min total time
  • 10 ingredients
  • 54 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Add spice to a Mexican-themed party by filling bowl-shaped tortilla chips with a zesty mixture of crab, salsa, cheese and avocado.

Ingredients

1
teaspoon vegetable oil
1/4
cup finely chopped yellow bell pepper
1/4
cup sliced green onions (4 medium)
1/4
cup finely chopped poblano chile
1
package (8 oz) salad-style imitation crabmeat, finely chopped
1/2
cup shredded pepper Jack cheese (2 oz)
1/4
cup Old El Paso™ Thick ‘n Chunky salsa
1/2
bag (10-oz size) bowl-shaped white corn tortilla chips (54 chips)
1/3
cup crumbled cotija or feta cheese (about 1 1/2 oz)
1/2
ripe medium avocado, pitted, peeled and cut into 54 small slices

Steps

  • 1 Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add bell pepper, onions and chile; cook 3 to 4 minutes, stirring frequently, until soft. Remove from skillet; place in medium bowl. Stir in imitation crabmeat, pepper Jack cheese and salsa until well mixed.
  • 2 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.
  • 3 Bake 6 to 8 minutes or until pepper Jack cheese in crabmeat mixture is melted. Place on serving plate; garnish each with avocado slice.
  • 1 Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add bell pepper, onions and chile; cook 3 to 4 minutes, stirring frequently, until soft. Remove from skillet; place in medium bowl. Stir in imitation crabmeat, pepper Jack cheese and salsa until well mixed.
  • 2 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.
  • 3 Bake 6 to 8 minutes or until pepper Jack cheese in crabmeat mixture is melted. Place on serving plate; garnish each with avocado slice.

Expert Tips

Use real crabmeat in place of the imitation crabmeat.

Tostaditos [toes stahd EE toes] means "mini tostadas" in Spanish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
30
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
85mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved