Spicy Pepitas

Store the leftover pepitas in a zip-top plastic bag; sprinkle them over a salad, or enjoy as a snack.

This recipe goes with Pork Tacos with Slaw and Spicy Pepitas

Yield: 1 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 69%
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 1.5g
  • Carbohydrate: 1.8g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 41mg
  • Calcium: 8mg

Ingredients

  • 1 cup unsalted pumpkinseed kernels
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ancho or chipotle chile pepper
  • 1/4 teaspoon black pepper

Preparation

  1. 1. Combine all ingredients in a small bowl. Heat a medium nonstick skillet over medium heat. Add kernels to pan; cook 10 minutes or until browned, stirring frequently. Remove from pan; cool completely.
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