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Name: Chiles Salteados Estilo Los Arcos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Sherry vinegar; for; 24 Pearl onions; peeled; 12 sm Pepperoncini; whole; 1 ts Salt; Note; 1 tb Freshly-ground black pepper; 1/4 c olive oil; (or other small; mild

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INGREDIENTS

Sherry vinegar; for
24 Pearl onions; peeled
12 sm Pepperoncini; whole
1 ts Salt
Note
1 tb Freshly-ground black pepper
1/4 c olive oil
(or other small; mild

Servings

INSTRUCTIONS

* Note: If you cant find small mild chiles, use Anaheims, cut into long, thick strips. Trim the stem end of the onions leaving it intact and halve the onions lengthwise. In a large cast-iron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar. This recipe yields 6 cocktail snack servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6216 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Chiles Salteados Estilo Los Arcos

Sherry vinegar; for
24 Pearl onions; peeled
12 sm Pepperoncini; whole
1 ts Salt
 Note
1 tb Freshly-ground black pepper
1/4 c olive oil
 (or other small; mild

* Note: If you cant find small mild chiles, use Anaheims, cut into  long, thick strips.    Trim the stem end of the onions leaving it intact and halve the onions  lengthwise. In a large cast-iron skillet heat 2 tablespoons of the  oil over medium heat. Add the onions and the chiles and saute,  turning with tongs to make sure they brown evenly, for 6 to 8  minutes, or until golden. Add the salt and pepper, toss to mix, and  remove from the heat. Drizzle with the remaining olive oil and serve,  drizzled with a little sherry vinegar. This recipe yields 6 cocktail  snack servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6216 broadcast  03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-06-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 6 servings

Calories: 25
Calories from Fat: 21 (84%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 25.8mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.8g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 25

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