Add spice to a Mexican-themed party by filling bowl-shaped tortilla chips with a zesty mixture of crab, salsa, cheese and avocado.
Crab and Pepper Jack Tostaditos
- Prep Time 40 min
- Total 50 min
- Servings 54
- Ingredients 10
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 thick & 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
Instructions
-
Step1Heat 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.
-
Step2Place 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.
-
Step3Bake 6 to 8 minutes or until pepper Jack cheese in crabmeat mixture is melted. Place on serving plate; garnish each with avocado slice.
Nutrition
30
Calories
1 1/2g
Total Fat
1g
Protein
3g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 30
- Calories from Fat
- 15
- Total Fat
- 1 1/2g
- 2%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 85mg
- 3%
- Potassium
- 25mg
- 1%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 1g
% 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
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