Tex-Mex Chex

Mikekey K

By
@Mikekey

For the hot sauce they suggest Yucatan Sunshine, which is a habenero sauce. Use your favorite.


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Comments:

Serves:

8 cups

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 1/2 c
corn chex cereal
1 1/2 c
rice chex cereal
1 1/2 c
wheat chex cereal
1/2 c
shelled pumpkin seeds (pepitas)
1/2 c
shelled pistachios (unsalted)
1 c
thin pretzel sticks
1 1/2 Tbsp
unsalted butter, melted and slightly cooled
1/2 Tbsp
hot sauce
1/2 Tbsp
tabasco sauce
1 Tbsp
worcestershire sauce
1/4 tsp
ground cumin
1/4 tsp
dried oregano
1/4 tsp
garlic powder (or garlic salt if you like it saltier)
pinch
salt

Directions Step-By-Step

1
Preheat the oven to 250° F.
2
In a large bowl, combine the cereals, pepitas, pistachios, and pretzel sticks.
3
In a small bowl, stir together the remaining ingredients until well incorporated. Pour this mixture over the cereal mixture and toss well to coat but gently so as not to break the cereal and pretzels.
4
Spread the mixture out on a baking sheet in a single layer and bake for 45 minutes, stirring gently every 15 minutes. Remove the baking sheet from the oven, let the mixture cool, and serve, or store in an airtight container at room temperature for up to 2 weeks.

About this Recipe

Course/Dish: Nuts
Main Ingredient: Nuts
Regional Style: Southwestern