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Sautéed Chili Strips

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


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

Nutrition 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

How to Make It

  1. 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.

  2. Nutritional analysis per tablespoon.