These were good, but we had a lot of leftover filling, so you might want to think about making more tortillas. This also represents my first-ever use of an avocado. I even managed to do the thwack-the-pit-with-your-knife-and-twist-it-out, just like Alton Brown showed us.
vegetable oil for frying
20 4-inch corn tortillas (cut down from larger ones if necessary)
3 Tbsp olive oil
2 small poblano chilis, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 c onion, thinly sliced
4 garlic cloves, thinly sliced
1 tsp minced seeded jalepeno chili
3/4 lb crabmeat, coarsely flaked
1/2 c seeded chopped tomato
1/2 c crumbled Cotija or feta cheese
1/4 cup chopped fresh cilantro
1 Tbsp lime juice
1 large avocado, halved, pitted, peeled, and diced
1 cup grated Monterey Jack cheese
- Heat enough vegetable oil in a heavy large skillet to reach a depth of one inch. In small batches, add tortillas and fry until crisp, about 45 seconds per side. Transfer to a paper towel to drain. You can do this step a day ahead of time; cool them completely and store airtight at room temperature.
- Heat olive oil in a large heavy skillet over medium heat. Add poblanos, peppers, onion, garlic, and jalapeno, and sauté until just slightly soft, about 12 minutes. Transfer to a bowl and allow to cool.
- Mix crab, tomatoes, Cotija, cilantro, and lime juice into vegetables. Season to taste with salt and pepper. This step can be done up to 4 hours before serving; cover and chill mixture.
- Preheat broiler. Place tortillas in a single layer on baking sheets. Top with crab mixture and avocado, and sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds.
- Serve warm.
Bon Appetit, February 2003, p 90.
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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson