Crab, Chilli, and Avocado Tostaditos

Ingredients for Crab, Chilli, and Avocado Tostaditos

• Vegetable oil (for frying)

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

• 3 matskedar olivolja

• 2 small poblano chilies,* thinly sliced

• 1 red pepper, thinly sliced

• 1 yellow pepper, thinly sliced

• 160g thinly sliced onion

• 4 garlic cloves, thinly sliced

• 1 teaspoon minced seeded jalapeño chilli

• 350g crabmeat, coarsely flaked

• 80g seeded chopped tomatoes

• 60g crumbled Cotija or feta cheese

• 40g coarsely chopped toasted pumpkin seeds (pepitas)

• 1/4 kopp grovt hackad färsk koriander

• 1 matsked färsk limejuice

• 1 large avocado, halved, pitted, peeled, diced

• 120g grated Monterey Jack cheese

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, 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, coriander, and lime juice into vegetable mixture. Season with salt and pepper. (Crab mixture can be made 4 hours ahead. Cover and chill.)

Preheat grill. Place tortillas in single layer on 2 baking sheets. Top with crab mixture and avocado. Sprinkle with Monterey Jack cheese. Grill 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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