Best 3 Spicy Pepitas Recipes

If you're in search of a flavorsome snack that packs a spicy punch, look no further than spicy pepitas! These roasted pumpkin seeds are a delightful treat that combines a satisfying crunch with a zesty kick. Whether you enjoy them as a standalone snack, sprinkle them on salads, or incorporate them into your favorite trail mix, spicy pepitas are sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SPICY PEPITAS

Spicy Pepitas image

Provided by Food Network

Categories appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups Pepitas (raw hulled green pumpkin seeds)
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground Ancho chiles or chili powder
2 teaspoons lime juice teaspoon salt

Steps:

Preheat the oven to 375 degrees. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. Serve.

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas image

Categories Soup/Stew Dairy Vegetable Thanksgiving Pumpkin Fall Bon Appétit

Yield Serves 14

Number Of Ingredients 10

Ingredients

1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice
6 tablespoons (3/4 stick) butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned low-salt chicken broth
3/4 cup shelled pumpkin seeds (pepitas), toasted

Steps:

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

RED CABBAGE SALAD WITH SPICY GRILLED CHICKEN AND PEPITAS

Red Cabbage Salad with Spicy Grilled Chicken and Pepitas image

Red Cabbage Salad with Spicy Grilled Chicken and Pepitas is a fresh take on a Southwestern dish. It gets its crunch from pumpkin seeds and cabbage. Pro tip: Use the tortillas to make a wrap or serve them on the side.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 25m

Number Of Ingredients 13

Ingredients

1/3 cup pepitas (green hulled pumpkin seeds)
2 ears corn, husked
1/2 medium red onion, thinly sliced
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
1 pound chicken cutlets
4 whole-wheat tortillas (7 inches)
3 ounces baby spinach (4 cups)
1/2 small red cabbage, shredded
3 tablespoons fresh lime juice (from 3 limes), plus lime wedges for serving
1 tablespoon plus 1 teaspoon safflower oil
1/3 cup plain low-fat yogurt

Steps:

Toast pepitas in a heavy skillet (preferably cast-iron) over medium-high heat, stirring occasionally, until brown and starting to pop, 2 to 4 minutes; transfer to a plate. Slice kernels off corncobs. Return skillet to medium-high heat. Cook corn, stirring occasionally, until browned, about 5 minutes; transfer to a bowl. Stir in onion. Combine spices and 1 teaspoon salt; stir 1 teaspoon into corn. Season chicken evenly on both sides with remaining 2 teaspoons spice mixture.
Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes; remove from pan, and slice.
Toast whole-wheat tortillas, 1 at a time, in grill pan, about 15 seconds per side.
Toss spinach and cabbage with corn mixture. Toss in pepitas, lime juice, and oil. Divide among 4 plates. Serve with chicken, tortillas, yogurt, and lime wedges.

Nutrition Facts : Calories 488 g, Cholesterol 67 g, Fiber 7 g, Protein 38 g, SaturatedFat 2 g, Sodium 602 g

Tips:

Choose the right pepitas: Look for raw, unsalted pepitas. Avoid pepitas that have been roasted or seasoned, as they will not have the same flavor or texture.
Toast the pepitas before using: Toasting the pepitas brings out their flavor and makes them more crunchy. You can toast them in a pan over medium heat for about 5 minutes, or in a preheated oven at 350°F for about 10 minutes.
Use a variety of spices: There are many different spices that can be used to flavor spicy pepitas. Some popular choices include chili powder, cumin, garlic powder, and paprika. You can also add a touch of sweetness with brown sugar or honey.
Experiment with different coatings: Spicy pepitas can be coated in a variety of different ingredients, such as olive oil, melted butter, or honey. You can also add a crunchy coating by rolling the pepitas in crushed nuts or seeds.
Serve spicy pepitas as a snack or topping: Spicy pepitas make a great snack on their own, or they can be used as a topping for salads, soups, or yogurt.

Conclusion:

Spicy pepitas are a delicious and versatile snack that can be enjoyed in many different ways. They are easy to make and can be customized to your own taste preferences. So next time you are looking for a healthy and satisfying snack, reach for a handful of spicy pepitas!