MEXICAN TRAIL MIX

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Mexican Trail Mix image

Make and share this Mexican Trail Mix recipe from Food.com.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup pumpkin seeds (also known as pepitas)
2 garlic cloves, finely minced
1/4 teaspoon salt
2 teaspoons dried chilies (I use chipotles. If you wish, use a milder chile to tone down the heat.)
1 teaspoon sugar
lime wedge (to garnish)

Steps:

  • In a heavy cas tiron skillet dry-fry the pumpkin seeds for a few minutes, stirring constantly as they swell. DO NOT burn. They will taste bitter if burnt.
  • Next add the minced garlic and cook for 1-2 minutes, stirring constantly. Add the salt and the crushed toasted chiles. Stir to mix well.
  • Turn the heat off, but keep the pan on the stove. Sprinkle the sugar on the seeds and shake the pan vigorously to coat the seeds.
  • Transfer the pumpkin seeds to a serving bowl and serve with a wedges of lime for squeezing over the pumpkin seeds.
  • Best eaten within a day.

Nutrition Facts : Calories 194.2, Fat 15.8, SaturatedFat 3, Sodium 152.2, Carbohydrate 8, Fiber 1.5, Sugar 1.6, Protein 8.6

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