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1
Heat enough vegetable oil in heavy large skillet over medium-high heat to reach depth of 1 inch.
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2
Working in batches, add tortillas and fry until crisp, about 45 seconds per side.
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3
Transfer to paper towels to drain.
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4
(Fried tortillas can be made 1 day ahead.
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5
Cool tortillas completely and store in resealable plastic bag at room temperature.)
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6
Heat olive oil in heavy large skillet over medium heat.
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7
Add poblano chilies, bell peppers, onion, garlic, and jalapeno; saute until just beginning to soften, about 12 minutes.
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8
Transfer to large bowl; cool.
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9
Mix crab, tomatoes, Cotija cheese, pumpkin seeds, cilantro, and lime juice into vegetable mixture.
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10
Season with salt and pepper.
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11
(Crab mixture can be made 4 hours ahead.
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12
Cover and chill.)
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13
Preheat broiler.
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14
Place tortillas in single layer on 2 baking sheets.
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15
Top with crab mixture and avocado.
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16
Sprinkle with Monterey Jack cheese.
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17
Broil until cheese melts, about 30 seconds, then serve.
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18
*Fresh green chilies that are often called pasillas; available at Latin American markets and some supermarkets.
