Chili Roasted Pepitas. Mix to combine and fully coat. Evenly spread pepitas on baking sheet lined with parchment paper. These Chile Lime Roasted Pepitas are tossed with an irresistible blend of salt + spices for a healthy snack, a salad topping or a crunchy addition to your favorite veggie taco recipe!
Pumpkin and Pork Chili with Roasted Pepitas.
Not your average chili, this version is reminiscent of mole sauce, full of tender pork and pumpkin, and best enjoyed topped with some cilantro and a smattering of roasted pepitas for some crunch.
Stir together peanuts and melted butter in a medium bowl.
You can have Chili Roasted Pepitas using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chili Roasted Pepitas
- It's 2 C of pepitas (hulled pumpkin seeds).
- Prepare 2 tsp of evoo.
- It's 2 tsp of chili powder.
- You need 1/2 tsp of chipotle powder.
- You need 1/8 tsp of ancho chili powder.
- It's 1/8 tsp of garlic.
- Prepare 1 1/2 tsp of salt.
Pepitas (pumpkin seeds) are toasted in a dry pan, then hit with fresh lime juice, kosher salt, and chile powder. The resulting snack is spicy, salty and incredibly tangy. The type of tang the tickles the sides of your tongue as you chew. I love to eat these spiced seeds by the handful with an ice cold beer in the other hand.
Chili Roasted Pepitas step by step
- Mix all dry ingredients..
- Drizzle evoo on raw papitas cover and sprinkle seasoning until satisfied..
- Bake at 350 for 5-6 mins Stir, bake for remainder of time. Enjoy by themselves or as a garnish to dishes..
In a small bowl, combine sugar, chili powder, cumin, cinnamon, salt and cayenne pepper (if using). Spread pepitas on prepared baking sheet, in a single layer. Toss pepitas in oil and then sprinkle chili powder mixture, tossing to coat. Toss all of the ingredients together in a bowl. Heat a large skillet over medium heat.