Best Tijuana Tidbits Recipes

Tijuana Trash image

Provided by EdsGirlAngie

Time 1h15m

Yield 9 cups

Number Of Ingredients 10

2 cups tortilla chips, broken into 1 inch pieces (I like to use small Tostitos and break them in half)
1 1/2 cups Crispix cereal or 1 1/2 cups Corn Chex
4 -5 cups popped popcorn
6 ounces nuts, of choice (I like Spanish peanuts and almonds)
4 tablespoons light corn syrup
4 tablespoons butter
4 tablespoons brown sugar
3/4 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 250 degrees F.
Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan.
(Lining the pan with foil first helps the clean-up later--).
Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling.
Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly.
Bake uncovered 1 hour, stirring every 20 minutes.
Remove from oven and turn onto a sheet of waxed paper to cool.
will keep in an airtight container for about 2 weeks.

Tijuana Kitchen Rice image

Provided by Guy Fieri

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons canola oil
1 jalapeno, chopped
1 red onion, diced
3 Roma tomatoes, diced
2 cups long-grain rice
3 ounces white wine
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups low-sodium chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup crumbled queso fresco (Mexican cheese)

Steps:

In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
Season with salt, then top with green onions and queso fresco. Serve immediately.