Crab and Pepper Jack Tostaditos
Add some spice to the month of Halloween with these little cute appetizer scoops! These would also do wonders at a mexican themed party! There will be no stopping once the guests start popping! Prep Time: 40 minutes Total Time: 50 minutes Servings: 54 appetizers 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 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. By: Betty Crocker (TableSpoon)
