Sautéed Chili Strips
Notes: Add sautéed chili strips to salads or use to garnish mashed potatoes and vegetables.
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 7.8
- Calories from fat: 81%
- Protein: 0.1g
- Fat: 0.7g
- Saturated fat: 0.1g
- Carbohydrate: 0.5g
- Fiber: 0.2g
- Sodium: 0.3mg
- Cholesterol: 0.0mg
Ingredients
- 1 cup (about 1/2 oz.) chili strips
- 2 teaspoons salad oil
Preparation
- 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.
Sautéed Chili Strips Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Sunset
More Recipes for Side Dishes/Vegetables
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Chili-Roasted Potatoes
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Sautéed Collard Greens
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