tex-mex chex
For the hot sauce they suggest Yucatan Sunshine, which is a habenero sauce. Use your favorite.
prep time
20 Min
cook time
45 Min
method
Bake
yield
8 cups
Ingredients
- 1 1/2 cups corn chex cereal
- 1 1/2 cups rice chex cereal
- 1 1/2 cups wheat chex cereal
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1/2 cup shelled pistachios (unsalted)
- 1 cup thin pretzel sticks
- 1 1/2 tablespoons unsalted butter, melted and slightly cooled
- 1/2 tablespoon hot sauce
- 1/2 tablespoon tabasco sauce
- 1 tablespoon worcestershire sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder (or garlic salt if you like it saltier)
- pinch salt
How To Make tex-mex chex
-
Step 1Preheat the oven to 250° F.
-
Step 2In a large bowl, combine the cereals, pepitas, pistachios, and pretzel sticks.
-
Step 3In 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.
-
Step 4Spread 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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