Saturday, December 19, 2015

Fiesta Chex Mix

I have no idea why I don't make Chex Mix all the time. It's soooo tasty, and compared to downing a hunk of pie or cake, it's a reasonable snack food. And now that there are gluten-free versions of the cereals, it would be easy to make it a gluten-free snack.

Well, it's not gluten free if you throw crackers in there like I did. But you know that, right?

So anyway, this particular version of Chex Mix has a bit of a south-of-the-border theme. For several reasons. First, I've been on a Mexican food binge. Things like that happen. I wander into a cuisine and I get stuck there for a while. I've had chicken mole, fajitas, tacos, tamales, and enchilada recently. So my taste buds are leaning towards that flavor profile.

And second, my friends at General Mills sent me some margarita-themed holiday swag. So that reinforced my craving for Mexican flavors.

Chile con Limon seasoning is often used for sprinkling on fresh fruit, but it's also great for seasoning other things. As the name implies, it's spicy and has lime flavor as well.

Perfect for Chex mix. It's got a nice amount of spice, but it's not too crazy. If you want more heat, you can certainly add more.

Why, yes, that is felt mistletoe!
While Chex Mix might not be considered a holiday food, I know a few people who make large quantities right before Christmas and they hand it out as gifts. It's also nice to have around for snacking and noshing with guests, or to stave off hunger while you're busying doing all that holiday stuff. You know, the wassailing, and all that.
And it's a nice snack to have around in bowls when you have people milling about during holiday visiting.

Or, you know, just stash it away for yourself as a little holiday treat.

Fiesta Chex Mix

1 stick butter
1 tablespoon worcestershire sauce
6 cups Chex cereal (I like using different flavors, but you could certainly use all of one type.
1 cup Cheerios
1 cup peanuts
1 cup cheese crackers
1 cup corn chips
1 tablespoon Chile con Limon seasoning
1/2 teaspoon salt

Heat the oven to 350 degrees with the butter in the pan. By the time the oven is heated, the butter should be melted. Add the worcestershire sauce and stir it around. Add the cereals, nuts, crackers, and chips. Stir and toss it all around until everything has had a chance to meet the butter.

You might notice that in the photo above, I hadn't added the O's. They got there. Just not for the photo.

Now, imagine me saying this in my best "Ina" voice:
If you don't have Donna O's, you can use regular store-bought Cheerios.

I crack me up. I really do.

Sprinkle the Chile con Limon and salt over the top and give it all another stir.

Put the pan in the oven and bake until the cereal is a little toasty and the butter is mostly gone, stirring a few times during the cooking, about an hour.

Let the mix cool before storing.