Pepitas Enchiladas (Spicy Pumpkin Seeds)
Recipe: #35805
October 02, 2020
Categories: Appetizers, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian Cold Appetizers, Spicy, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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