Sautéed Chili Strips

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

Ingredients

 1 cup (about 1/2 oz.) chili strips
 2 teaspoons salad oil
Nutrition Facts
Amount Per Serving
Calories 7.8Calories from Fat 81
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.3mg1%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.2g1%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
2

Nutritional analysis per tablespoon.

Ingredients

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

Directions

Step 1
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.

Step 2
2

Nutritional analysis per tablespoon.

Sautéed Chili Strips
IngredientsDirections

Search All of Sunset's Recipes

The Latest