Crab and Pepper Jack Tostaditos

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

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Servings 54

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ingredients 10
Prep Time 40 min
Total Time 50 min

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

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Directions

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.