- Vegetable oil (for frying)
- 20 4-inch-diameter corn tortillas (cut from larger corn tortillas, if necessary)
- 3 tablespoons olive oil
- 2 small poblano chilies, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup thinly sliced onion
- 4 garlic cloves, thinly sliced
- 1 teaspoon minced seeded jalapeño chili
- 3/4 pound crabmeat, coarsely flaked
- 1/2 cup seeded chopped tomatoes
- 1/2 cup crumbled Cotija or feta cheese
- 1/3 cup coarsely chopped toasted pumpkin seeds (pepitas)
- 1/4 cup coarsely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 large avocado, halved, pitted, peeled, diced
- 1 cup grated Monterey Jack cheese
- 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.