Best 3 Spicy Pepitas Recipes

Pepitas are a delicious and nutritious snack that can be enjoyed on their own or added to salads, yogurt, or trail mix. They are also a great source of protein, fiber, and healthy fats. This article provides three different recipes for spicy pepitas, each with its own unique flavor profile. The first recipe is for a classic spicy pepita mix, made with chili powder, cumin, and garlic powder. The second recipe is for a more flavorful mix, made with a combination of chili powder, paprika, and cayenne pepper. The third recipe is for a sweet and spicy mix, made with honey, chili powder, and cinnamon. All three recipes are easy to make and can be tailored to your own taste preferences. With their crunchy texture and spicy flavor, these pepitas are sure to be a hit at your next party or gathering.

Here are our top 3 tried and tested 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, shelled pepitas that are a deep green color. Avoid roasted or salted pepitas, as they will not have the same flavor or texture.
Toast the pepitas before spicing them: Toasting the pepitas in a dry skillet over medium heat for 5-7 minutes will enhance their flavor and make them more crispy.
Use a variety of spices: The spices you use to flavor your pepitas are up to you, but some popular options include chili powder, cumin, paprika, garlic powder, and onion powder. You can also add a bit of salt and pepper to taste.
Don't overcrowd the pan: When toasting the pepitas, make sure to spread them out in a single layer in the skillet. If you overcrowd the pan, the pepitas will not toast evenly.
Store the pepitas in an airtight container: Once the pepitas are toasted and spiced, store them in an airtight container in a cool, dry place. They will keep for up to 2 weeks.

Conclusion:

Spicy pepitas are a delicious and healthy snack that can be enjoyed on their own or added to salads, trail mix, or yogurt. They are a good source of protein, fiber, and healthy fats, and they are also a good source of vitamins and minerals. If you are looking for a new and exciting way to enjoy pepitas, try making a batch of spicy pepitas using one of the recipes provided in this article. You won't be disappointed!