Directions:
- 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.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.51 Kcal (668 kJ) | ||
| Calories from fat | 116.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.97g | 20% | |
|---|---|---|---|
| Sodium | 465.12mg | 19% | |
| Potassium | 552.92mg | 12% | |
| Total Carbs | 14.18g | 5% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 9.92g | 40% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.9mg | 27% | |
| Calcium | 93.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 427.06 Kcal (1788 kJ) | ||
| Calories from fat | 312.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.72g | 20% | |
|---|---|---|---|
| Sodium | 1245.3mg | 19% | |
| Potassium | 1480.36mg | 12% | |
| Total Carbs | 37.95g | 5% | |
| Sugars | 5.31g | 8% | |
| Dietary Fiber | 26.57g | 40% | |
| Protein | 9.87g | 7% | |
| Vitamin C | 0.8mg | 0% | |
| Vitamin A | 0.8mg | 9% | |
| Iron | 13.1mg | 27% | |
| Calcium | 250.7mg | 9% | |
* 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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