Chili Lime Chex Mix Recipes

Steps:

• In large microwavable bowl, mix cereal, corn nuts, crackers, pretzels and corn chips. Set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in lime juice, lime zest and seasonings. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, stirring thoroughly every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Steps:

• In a large microwave-safe bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients; pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 5 minutes, stirring three times. Spread onto waxed paper to cool. Store in an airtight container.

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment.
• In a large bowl, combine the corn cereal, peanuts, pretzels, chipotle Cheddar crackers, tortilla chips, coconut, corn nuts and pepitas.
• In a small saucepan, melt the butter. Add the lime zest, seasoning salt, kosher salt and chili powder. Simmer until the flavors are combined, about 1 minute. Remove from the heat and stir in the Parmesan.
• Pour half the seasoning mixture over the party mix and stir to combine. Then add the second half of the seasoning mix and stir again, making sure the seasoning mixture is evenly distributed over the party mix. Divide between the 2 prepared baking sheets and bake until the mix is lightly toasted and the Parmesan is melted, about 15 minutes. Serve immediately or store in an airtight container.

Steps:

• Melt the butter in large measuring cup, add the seasonings and let sit while arranging the other ingredients.
• Pour 1/3 of the seasoning mixture over cereal at a time, stirring well between each addition.
• Bake for 1 hour and 15 minutes, at 275 degrees, stirring every 15 minutes.
• This makes a lot, almost 2 gallons, and will fill 3 cookie sheets.

Steps:

• Preheat oven to 350°. In a large bowl, combine corn chips, nuts, pretzels and crackers. In a small saucepan, bring butter, brown sugar, garlic powder and chili powder to a boil. Remove from heat; stir in baking soda. Pour over snack mixture and toss to coat. , Transfer to three greased 15x10x1-in. baking pans. Bake 10-12 minutes or until lightly toasted. Cool completely on wire racks. Store in airtight containers.

Steps:

• In large microwavable bowl, mix cereal, corn nuts, crackers, pretzels & corn chips. Set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in lime juice, lime zest & seasonings. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 5 - 6 minutes, stirring thoroughly every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Steps:

• Line cookie sheet with waxed paper. In large bowl, mix cereals, walnuts and pretzels. In small bowl, stir salt and food color until color is evenly distributed.
• In 1-quart microwavable bowl, microwave baking chips uncovered on High 30 seconds. Stir; microwave 15 to 30 seconds longer or until chips can be stirred smooth. Stir in oil. Add gelatin; stir until well blended. Pour over cereal mixture; stirring until evenly coated.
• Spread on cookie sheet. Sprinkle with salt. Refrigerate uncovered about 5 minutes or until set. Store loosely covered.