Sautéed Chili Strips

Notes: Add sautéed chili strips to salads or use to garnish mashed potatoes and vegetables.


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1 cup (about 1/2 oz.) chili strips
2 teaspoons salad oil


Wipe off dried New Mexico chilies. Discard stems and seeds. Cut chilies into thin slivers. Put 2 teaspoons salad oil for each 1 cup (about 1/2 oz.) chili strips in a 10- to 12-inch frying pan over medium heat. Add chilies; stir until they smell toasted (they scorch easily). Pour onto towels and drain; chilies crisp as they cool. Use or store airtight up to 1 week.

Nutritional analysis per tablespoon.

Created date

May 2004

Nutritional Information

Calories 7.8
Caloriesfromfat 81 %
Protein 0.1 g
Fat 0.7 g
Satfat 0.1 g
Carbohydrate 0.5 g
Fiber 0.2 g
Sodium 0.3 mg
Cholesterol 0.0 mg