Directions:
- Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning.
- In a large iron skillet, heat olive oil and sear meat. Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender. Add any additional seasonings to suit taste.
- Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy. Spoon rattlesnake meat and vegetables into pitas and top with cheese.
- Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.
- Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.93 Kcal (1469 kJ) | ||
| Calories from fat | 88.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 15% | |
|---|---|---|---|
| Cholesterol | 28.95mg | 10% | |
| Sodium | 906.43mg | 38% | |
| Potassium | 125.59mg | 3% | |
| Total Carbs | 48.66g | 16% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 13.89g | 28% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 41.9mg | 1397% | |
| Iron | 4.5mg | 25% | |
| Calcium | 242.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 191.82 Kcal (803 kJ) | ||
| Calories from fat | 48.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 15% | |
|---|---|---|---|
| Cholesterol | 15.82mg | 10% | |
| Sodium | 495.46mg | 38% | |
| Potassium | 68.65mg | 3% | |
| Total Carbs | 26.6g | 16% | |
| Sugars | 2.89g | 21% | |
| Dietary Fiber | 1.7g | 12% | |
| Protein | 7.59g | 28% | |
| Vitamin C | 9mg | 28% | |
| Vitamin A | 22.9mg | 1397% | |
| Iron | 2.4mg | 25% | |
| Calcium | 132.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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