Mexican Chex Mix is a recipe from the side of my grocery store’s Chex Cereal knock off, Corn Squares. You didn’t fool us, Corn Squares! We know you are really just Chex. But thank you for this recipe. It’s a type of Chex Mix flavored with chili powder and lime juice, and it’s hard to stop eating.
Luckily, I only made a half batch Mexican Chex Mix because it’s addictive. It’s got a lot of zest to it, but I still keep thinking I need to go back and double-triple-quadruple-check it to make sure the level of zingy-ness is right. I’d better go get some more right now, in fact.
I used Gebhardt non-spicy chili powder. If you like hot things, the spicy kind might be worth a try.
Mexican Chex Mix
5 cups “Corn Squares” cereal (or use Corn Chex)
1 cup lightly salted peanuts
3 cups mini pretzels
1/3 cup salted or unsalted butter
1 1/2 tablespoons chili powder (like Gebhardt — the kind you use in chili)
1/2 cup fresh lime juice
Preheat oven to 300 degrees F. Spray a large roasting pan with cooking spray.
Mix the cereal, peanuts and pretzels together in the pan.
Melt the butter and stir in the chili powder and lime. Pour over the cereal mixture and toss to coat.
Bake for 20 minutes, stirring every 5 minutes. Cool for 10 minutes.