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
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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