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
Preparation
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.
