Pepitas Enchiladas (Spicy Pumpkin Seeds)

6
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"Tis makes 1 1/2 cups which can be stored at room temperature for up to one week in a jar or plastic bag. Recipe source: Pati's Mexican Table"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (34.1 g)
  • Calories 32.5
  • Total Fat - 2.3 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 581.9 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.9 g
  • Protein - 0.3 g
  • Calcium - 8.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0 mg

Step 1

In a skillet over medium low heat heat the oil until hot and then add the pumpkin seeds and toast until you hear popping sounds and the seeds begin to brown (DO NOT BURN) -- this will take under 5 minutes. Remove seeds to a bowl with a slotted spoon.

Step 2

While seeds are hot spindle with the remainder of the ingredients (chile - sugar) and toss.

Tips & Variations


No special items needed.