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Sautéed Chili Strips

Sautéed Chili Strips

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

Sunset AUGUST 1998

  • Yield:

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.

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
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Sautéed Chili Strips recipe

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