TEX-MEX CHEX

Tex-Mex Chex image

Provided by Mikekey *

Categories Nuts

Time 1h5m

Number Of Ingredients 14

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

Steps:

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.