Chipotle Toasted Pumpkin Seeds Food

CHIPOTLE PUMPKIN SEED AND CILANTRO PESTO

Steps:

• Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes.
• Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.

CHIPOTLE PUMPKIN SEEDS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, combine the pumpkin seeds, olive oil, chipotle powder, and sea salt. Mix or toss well to evenly coat the pumpkin seeds.
• Transfer the pumpkin seeds to the parchment-lined baking sheet, evenly dispersing them across the sheet.
• Place the pumpkin seeds in the oven and bake for 17 to 20 minutes. Flip/Stir the pumpkin seeds once every 5 minutes to get an even browning.
• Remove the pumpkin seeds from the oven and allow them to cool to room temperature.
• Eat immediately or place in an airtight container for future snacking (best to eat within a month!)

GOAT CHEESE WITH CHIPOTLE AND ROASTED RED PEPPER

Steps:

• Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool.
• Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers.

CHIPOTLE TOASTED PUMPKIN SEEDS

Steps:

• Toss the pumpkin seeds in oil and chipotle chili powder.
• Place them on a baking sheet in a single layer.
• Bake in a preheated 400F oven until golden brown, about 10-20 minutes. They may start to pop and that is ok.

CHIPOTLE LIME PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Toss the pumpkin seeds in a bowl with the olive oil and lime juice until well coated. In a separate small bowl, stir together the lime zest, parsley, thyme, chipotle powder and salt. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
• Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

CHIPOTLE-PEPITA SALSA

Steps:

• Heat oven to 400º F degrees.
• Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
• Remove from oven and let cool.
• In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
• Stir in the lime juice.
• Refrigerate salsa for at least 1 hour to allow flavors to combine.
• Bring salsa to room temperature for 30 minutes before service.
• Great with fish.