Directions:
- Grilled Chipotle Onion Rings (Phase 1)
- Description
- Try red, yellow, or sweet onions (such as Vidalia) — or a mix of all three — to make these sweet and spicy onion rings. When cooking on an outdoor grill, use a grill topper or a vegetable basket so the onions don’t slip through the grate.
- Makes 4 servings
- Prep time: 10 minutes
- Cook time: 12 minutes
- Ingredients
- Medium onions, cut into 1/2 thick rounds
- /4 teaspoon salt
- /8 teaspoon freshly ground black pepper
- Canned chipotle chiles in adobo, rinsed, seeded, and minced
- Teaspoons fresh lime juice
- Instructions
- Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
- In a medium bowl, toss onions with salt and pepper (rings can separate). Grill onions, turning occasionally, until lightly browned, 10 to 12 minutes. Return onions to bowl, add chiles and lime juice, and toss until the onions are well coated. Serve warm.
- Nutritional information
- Per (1/2-cup) serving:
- Calories
- G fat (0 g sat)
- G carbohydrate
- G protein
- G fiber
- Mg sodium
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 22.64 Kcal (95 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 147.59mg | 6% | |
| Potassium | 83.33mg | 2% | |
| Total Carbs | 5.16g | 2% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 4.6mg | 8% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 39.08 Kcal (164 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 254.74mg | 6% | |
| Potassium | 143.82mg | 2% | |
| Total Carbs | 8.9g | 2% | |
| Sugars | 3.89g | 9% | |
| Dietary Fiber | 1.9g | 4% | |
| Protein | 0.95g | 1% | |
| Vitamin C | 8mg | 8% | |
| Calcium | 22.6mg | 1% | |
* 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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