Crab Chili and Avocado Tostaditos

Ingredients

• 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

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