Tex-Mex Chex

Mikekey *


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


★★★★★ 2 votes

8 cups
20 Min
45 Min


  • 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

How to Make Tex-Mex Chex


  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.

Printable Recipe Card

About Tex-Mex Chex

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

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