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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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.
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Use real crabmeat in place of the imitation crabmeat.
Tostaditos [toes stahd EE toes] means "mini tostadas" in Spanish.
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