tex-mex chex
(2 ratings)
For the hot sauce they suggest Yucatan Sunshine, which is a habenero sauce. Use your favorite.
(2 ratings)
yield
8 cups
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For tex-mex chex
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1 1/2 ccorn chex cereal
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1 1/2 crice chex cereal
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1 1/2 cwheat chex cereal
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1/2 cshelled pumpkin seeds (pepitas)
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1/2 cshelled pistachios (unsalted)
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1 cthin pretzel sticks
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1 1/2 Tbspunsalted butter, melted and slightly cooled
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1/2 Tbsphot sauce
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1/2 Tbsptabasco sauce
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1 Tbspworcestershire sauce
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1/4 tspground cumin
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1/4 tspdried oregano
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1/4 tspgarlic powder (or garlic salt if you like it saltier)
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pinchsalt
How To Make tex-mex chex
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1Preheat the oven to 250° F.
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2In a large bowl, combine the cereals, pepitas, pistachios, and pretzel sticks.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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