Best Tostaditos Recipes

CRAB, CHILI, AND AVOCADO TOSTADITOS

Steps:

• 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.

CRAB AND PEPPER JACK TOSTADITOS

Steps:

• 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.
• 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.
• Bake 6 to 8 minutes or until pepper Jack cheese in crabmeat mixture is melted. Place on serving plate; garnish each with avocado slice.

CRAB AND PEPPER JACK TOSTADITOS

Steps:

• 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.
• 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.
• Bake 6 to 8 minutes or until pepper Jack cheese in crabmeat mixture is melted. Place on serving plate; garnish each with avocado slice.

TOSTADITOS

Steps:

• In medium bowl, combine all ingredients except chips and parmesan.
• Spoon 1 teaspoons mixture on each chip.
• Sprinkle with parmesan cheese.
• Serve immediately.

TOSTADITOS

Steps:

• In a cast iron skillet, heat the oil to the smoking point, then add the tortilla pieces and fry them. Turn them often, until they are crisp and evenly colored. Transfer chips to a towel-lined sheet pan. Drain the oil and lower the heat. Sprinkle the chili powder and salt over the tortilla pieces. Cook, 1 to 2 minutes, tossing constantly. Cool on paper towels to absorb any excess oil.