Tex-Mex Chex
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 cups
- 1/4 teaspoon dried oregano
- 1 tablespoon worcestershire sauce
- pinch of salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 cup pepitas (shelled pumpkin seeds)
- 1/2 cup shelled unsalted pistachios
- 1 1/2 cups corn chex cereal
- 1 1/2 cups rice chex cereal
- 1 1/2 cups wheat chex cereal
- 1 cup small, thin, salted pretzel sticks
- 1 1/2 tablespoons unsalted butter, melted and slightly cooled
- 1/2 tablespoon yucatan sunshine hot sauce or your favorite hot sauce
- 1/2 tablespoon tabasco sauce
- Carbohydrate 31 g(10%)
- Cholesterol 6 mg(2%)
- Fat 10 g(15%)
- Fiber 4 g(15%)
- Protein 7 g(14%)
- Saturated Fat 3 g(13%)
- Sodium 338 mg(14%)
- Calories 228
Preparation 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 serve in an airtight container at room temperature for up to 2 weeks.
Preparation 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 serve in an airtight container at room temperature for up to 2 weeks.
