20 4-inch corn tortillas (cut from larger corn tortillas, if necessary)
20 4-inch corn tortillas (cut from larger corn tortillas, if necessary)
0.8 pound crab meat flaked
0.5 cup feta cheese crumbled
0.3 cup cilantro leaves fresh coarsely chopped
4 garlic clove thinly sliced
1 teaspoon jalapeno minced seeded
1 tablespoon juice of lime fresh
1 cup monterrey jack cheese grated
3 tablespoons olive oil
1 cup onion thinly sliced
2 small pepper flakes thinly sliced
0.3 cup pumpkin seeds toasted coarsely chopped (pepitas)
1 bell pepper red thinly sliced
0.5 cup tomatoes seeded chopped
20 servings vegetable oil for frying
1 bell pepper yellow thinly sliced
Equipment
bowl
frying pan
baking sheet
paper towels
broiler
ziploc bags
Directions
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.
