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 jalape?o; saute 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.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 20|
|Calories from Fat: 56 (62%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 12.1mg||4 %|
|Sodium 173.3mg||6 %|
|Potassium 175.6mg||5 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.4g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 91
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